Plato principal
Beef Bourguignon
3 h 30 minPara 6Nutri-Score C€€
C
3 h 30 min
3 h 30 minBeef Bourguignon
receta de
@lessons_from_france
@lessons_from_france
1 receta
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
beef chuck (cut into large cubes)Carne1,2 kg
red wine (dry, full-bodied)Bebidas750 ml
carrots (peeled and sliced into rounds)Frutas y verduras3 piezas
onions (chopped)Frutas y verduras2 piezas
garlic (crushed)Frutas y verduras3 piezas
button mushrooms (cleaned and quartered)Frutas y verduras300 g
bacon (cut into strips)Carne150 g
flourDespensa30 g
tomato pasteDespensa15 g- beef stockDespensa300 ml
olive oilDespensa30 ml
thyme (fresh sprigs)Especias3 g
bay leafEspecias2 piezas
saltEspecias8 g
black pepper (ground)Especias3 g
por ración
Nutrición
479kcal
- Carbohidratos
- 10 g
- Proteínas
- 44 g
- Grasas
- 29 g
lo que usará
Utensilios
Cocotte
Sartén
wooden spoon
paso a paso
Preparación
- Paso 1
Sear the meat and bacon
- Heat the olive oil in a Dutch oven and brown the bacon strips.
- Add the beef cubes and sear them on all sides until deeply browned.
- Remove the meat and bacon and set aside.
- Paso 2
Sweat the vegetables
- Add the onions and carrots to the same pot and cook until softened.
- Stir in the garlic and tomato paste and cook briefly.
- Sprinkle over the flour and stir to coat.
- Paso 3
Deglaze and simmer
- Pour in the red wine and beef stock, scraping the bottom of the pot.
- Return the meat and bacon, then add the thyme, bay leaf, salt and pepper.
- Cover and simmer gently until the beef is fork tender.
- Paso 4
Cook the mushrooms
- Sauté the mushrooms in a frying pan until golden.
- Add them to the stew and simmer uncovered to thicken the sauce.
- Paso 5
Serve
- Adjust the seasoning and serve hot, with pasta, salad, yogurt and applesauce as in a French school lunch.