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Beef Bourguignon
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Beef Bourguignon

3 hPara 6Nutri-Score C€€€
de @chefdwightsmith20 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • beef chuck (diced)Carne900 g
  • double-smoked bacon (chopped into lardons)Carne450 g
  • onion (julienned)Frutas y verduras2 piezas
  • carrot (sliced)Frutas y verduras3 piezas
  • tomato pasteDespensa30 g
  • red wineBebidas480 ml
  • beef stockDespensa720 ml
  • rosemary (sprigs)Frutas y verduras2 piezas
  • thyme (sprigs)Frutas y verduras3 piezas
  • bay leafEspecias2 piezas
  • mushrooms (chopped)Frutas y verduras150 g
  • pearl onions (blanched and peeled)Frutas y verduras150 g
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias2 g
  • oil (as needed)Despensa30 ml

por ración

Nutrición

525kcal

Carbohidratos
10 g
Proteínas
35 g
Grasas
38 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Sartén
  • Bandeja de horno
  • Pinzas de cocina

paso a paso

Preparación

  1. Sear the beef

    • Season the beef with salt and black pepper.
    • Sear in a hot pot with oil until well browned on all sides, then remove and set aside.
    Paso 1

  2. Render the bacon

    • Cook the bacon lardons in the same pot until crisp.
    • Remove the bacon, keeping the rendered fat in the pot.
    Paso 2

  3. Sauté the vegetables

    • Sauté the onions and carrots in the bacon fat until softened.
    • Add the tomato paste and cook briefly to caramelize.
    Paso 3

  4. Deglaze and braise

    • Deglaze the pot with the red wine, scraping up the browned bits.
    • Add the beef stock, then return the beef and bacon.
    • Add the rosemary, thyme and bay leaves, then simmer gently.
    Paso 4

  5. Roast the mushrooms and pearl onions

    • Toss the mushrooms and pearl onions with oil, salt and black pepper.
    • Roast until golden.
    Paso 5

  6. Finish the braise

    • Add the roasted mushrooms and pearl onions to the pot halfway through the braise, about 1.5–2 hours in.
    • Continue cooking until the beef is tender and the sauce is rich.
    Paso 6

  7. Serve

    • Serve hot, ideally over creamy mashed potatoes.
    Paso 7
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