Plat
Beef Bourguignon
3 h 30Pour 6Nutri-Score C€€€
C
3 h 30
3 h 30Beef Bourguignon
ce qu’il vous faut
Ingrédients
beef chuck (cut into large cubes)Viandes1,2 kg- lardo (sliced)Viandes100 g
red wineBoissons750 ml
carrots (peeled and sliced)Fruits et légumes3 morceaux
onions (diced)Fruits et légumes2 morceaux
garlic (crushed)Fruits et légumes3 morceaux
button mushrooms (quartered)Fruits et légumes300 g
flourÉpicerie30 g
tomato pasteÉpicerie30 g
beef stockÉpicerie500 ml
butterProduits laitiers40 g
olive oilÉpicerie30 ml
thyme (fresh sprigs)Épices5 g
bay leafÉpices2 morceaux
saltÉpices10 g
black pepper (ground)Épices3 g
par portion
Nutrition
477kcal
- Glucides
- 10 g
- Protéines
- 42 g
- Lipides
- 30 g
ce que vous utiliserez
Ustensiles
Cocotte
Poêle
Saladier
wooden spoon
pas à pas
Préparation
- Étape 1
Cut the lardo
- Slice the lardo into thin strips.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Simmer the stew
- Cover and simmer gently until the beef is tender.
- Stir occasionally.
- Étape 6
Sauté the mushrooms
- Melt the butter in a frying pan.
- Sauté the mushrooms until golden.
- Étape 7
Finish and serve
- Add the mushrooms to the stew.
- Adjust the seasoning and serve hot.