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Beef Bourguignon
Plat

Beef Bourguignon

3 h 30Pour 6Nutri-Score C€€€
par @chefalextrim2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • Burgundy or Pinot Noir wine (one bottle)Boissons750 ml
  • cooking oilÉpicerie15 ml
  • butter (for searing the beef)Produits laitiers60 g
  • beef (cut into 1.5-inch cubes)Viandes900 g
  • carrots (peeled and cut)Fruits et légumes2 morceaux
  • white onion (diced)Fruits et légumes1 morceau
  • celery stalks (chopped)Fruits et légumes3 morceaux
  • all-purpose flourÉpicerie25 g
  • beef brothÉpicerie720 ml
  • thyme (sprigs)Fruits et légumes3 morceaux
  • black pepper (freshly ground)Épices2 g
  • saltÉpices6 g
  • garlic (cloves, minced)Fruits et légumes3 morceaux
  • bay leavesÉpices3 morceaux
  • pearl onions (peeled)Fruits et légumes16 morceaux
  • mushrooms (quartered)Fruits et légumes10 morceaux
  • butter (for the pearl onions and mushrooms)Produits laitiers30 g
  • sugarÉpicerie12 g
  • bacon (diced)Viandes225 g

par portion

Nutrition

441kcal

Glucides
10 g
Protéines
34 g
Lipides
29 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Poêle
  • Pince de cuisine
  • wooden spoon

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 8
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