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Beef Bourguignon
3 Std. 30 Min.Für 6Nutri-Score C€€€
C
3 Std. 30 Min.
3 Std. 30 Min.Beef Bourguignon
was Sie brauchen
Zutaten
beef chuck (cut into large cubes)Fleisch1,2 kg- lardo (sliced)Fleisch100 g
red wineGetränke750 ml
carrots (peeled and sliced)Obst & Gemüse3 Stücke
onions (diced)Obst & Gemüse2 Stücke
garlic (crushed)Obst & Gemüse3 Stücke
button mushrooms (quartered)Obst & Gemüse300 g
flourVorräte30 g
tomato pasteVorräte30 g
beef stockVorräte500 ml
butterMilchprodukte40 g
olive oilVorräte30 ml
thyme (fresh sprigs)Gewürze5 g
bay leafGewürze2 Stücke
saltGewürze10 g
black pepper (ground)Gewürze3 g
pro Portion
Nährwerte
477kcal
- Kohlenhydrate
- 10 g
- Eiweiß
- 42 g
- Fett
- 30 g
was Sie verwenden
Utensilien
Bräter
Bratpfanne
Rührschüssel
wooden spoon
Schritt für Schritt
Zubereitung
- Schritt 1
Cut the lardo
- Slice the lardo into thin strips.
- Schritt 2
Sear the beef
- Heat the olive oil in a Dutch oven.
- Sear the beef cubes on all sides until deeply browned.
- Set the beef aside.
- Schritt 3
Cook the aromatics
- Render the lardo in the same pot.
- Add the onions, carrots and garlic and cook until softened.
- Stir in the tomato paste and flour.
- Schritt 4
Deglaze with wine
- Pour in the red wine and scrape the bottom of the pot.
- Add the beef stock, thyme and bay leaf.
- Return the beef to the pot and season with salt and pepper.
- Schritt 5
Simmer the stew
- Cover and simmer gently until the beef is tender.
- Stir occasionally.
- Schritt 6
Sauté the mushrooms
- Melt the butter in a frying pan.
- Sauté the mushrooms until golden.
- Schritt 7
Finish and serve
- Add the mushrooms to the stew.
- Adjust the seasoning and serve hot.