Plato principal
Beef Bourguignon
3 h 30 minPara 6Nutri-Score C€€€
C
3 h 30 min
3 h 30 minBeef Bourguignon
receta de
Dvir shastel
@dvirshastel
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
beef chuck (cut into large cubes)Carne1,2 kg- lardo (sliced)Carne100 g
red wineBebidas750 ml
carrots (peeled and sliced)Frutas y verduras3 piezas
onions (diced)Frutas y verduras2 piezas
garlic (crushed)Frutas y verduras3 piezas
button mushrooms (quartered)Frutas y verduras300 g
flourDespensa30 g
tomato pasteDespensa30 g
beef stockDespensa500 ml
butterLácteos40 g
olive oilDespensa30 ml
thyme (fresh sprigs)Especias5 g
bay leafEspecias2 piezas
saltEspecias10 g
black pepper (ground)Especias3 g
por ración
Nutrición
477kcal
- Carbohidratos
- 10 g
- Proteínas
- 42 g
- Grasas
- 30 g
lo que usará
Utensilios
Cocotte
Sartén
Bol
wooden spoon
paso a paso
Preparación
- Paso 1
Cut the lardo
- Slice the lardo into thin strips.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Simmer the stew
- Cover and simmer gently until the beef is tender.
- Stir occasionally.
- Paso 6
Sauté the mushrooms
- Melt the butter in a frying pan.
- Sauté the mushrooms until golden.
- Paso 7
Finish and serve
- Add the mushrooms to the stew.
- Adjust the seasoning and serve hot.