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Beef Bourguignon
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Beef Bourguignon

3 h 30 minPara 6Nutri-Score C€€€
de @chefalextrim2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • Burgundy or Pinot Noir wine (one bottle)Bebidas750 ml
  • cooking oilDespensa15 ml
  • butter (for searing the beef)Lácteos60 g
  • beef (cut into 1.5-inch cubes)Carne900 g
  • carrots (peeled and cut)Frutas y verduras2 piezas
  • white onion (diced)Frutas y verduras1 pieza
  • celery stalks (chopped)Frutas y verduras3 piezas
  • all-purpose flourDespensa25 g
  • beef brothDespensa720 ml
  • thyme (sprigs)Frutas y verduras3 piezas
  • black pepper (freshly ground)Especias2 g
  • saltEspecias6 g
  • garlic (cloves, minced)Frutas y verduras3 piezas
  • bay leavesEspecias3 piezas
  • pearl onions (peeled)Frutas y verduras16 piezas
  • mushrooms (quartered)Frutas y verduras10 piezas
  • butter (for the pearl onions and mushrooms)Lácteos30 g
  • sugarDespensa12 g
  • bacon (diced)Carne225 g

por ración

Nutrición

441kcal

Carbohidratos
10 g
Proteínas
34 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Sartén
  • Pinzas de cocina
  • wooden spoon

paso a paso

Preparación

  1. Prepare the ingredients

    • Cut the beef into 1.5-inch cubes and pat dry.
    • Peel and cut the carrots, dice the white onion and chop the celery.
    • Peel the pearl onions and quarter the mushrooms.
    Paso 1

  2. Render the bacon

    • In a Dutch oven over medium heat, cook the bacon until crisp and the fat has rendered.
    • Remove the bacon with a slotted spoon and set aside, keeping the fat in the pot.
    Paso 2

  3. Sear the beef

    • Add the oil and butter to the pot and heat until foaming.
    • Sear the beef cubes in batches until deeply browned on all sides.
    • Set the browned beef aside with the bacon.
    Paso 3

  4. Sweat the vegetables

    • Add the carrots, onion and celery to the pot and cook until softened.
    • Stir in the garlic and cook until fragrant.
    Paso 4

  5. Build the stew

    • Sprinkle the flour over the vegetables and stir to coat, cooking briefly.
    • Return the beef and bacon to the pot.
    • Pour in the wine and beef broth, then add the thyme, bay leaves, salt and pepper.
    • Bring to a gentle simmer.
    Paso 5

  6. Braise the bourguignon

    • Cover and transfer to the oven, or simmer gently on the stovetop, until the beef is fork tender.
    • Stir occasionally and skim any foam from the surface.
    Paso 6

  7. Glaze the pearl onions and mushrooms

    • Melt the butter with the sugar in a frying pan.
    • Add the pearl onions and mushrooms and cook until golden and glazed.
    Paso 7

  8. Finish and serve

    • Add the glazed pearl onions and mushrooms to the stew and simmer briefly to combine.
    • Taste and adjust the seasoning, then serve hot.
    Paso 8
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