Hoofdgerecht
Beef Bourguignon
3 u 30 minVoor 6Nutri-Score C€€
C
3 u 30 min
3 u 30 minBeef Bourguignon
recept van
@lessons_from_france
@lessons_from_france
1 recept
5 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
beef chuck (cut into large cubes)Vlees1,2 kg
red wine (dry, full-bodied)Dranken750 ml
carrots (peeled and sliced into rounds)Groente en fruit3 stukken
onions (chopped)Groente en fruit2 stukken
garlic (crushed)Groente en fruit3 stukken
button mushrooms (cleaned and quartered)Groente en fruit300 g
bacon (cut into strips)Vlees150 g
flourVoorraadkast30 g
tomato pasteVoorraadkast15 g- beef stockVoorraadkast300 ml
olive oilVoorraadkast30 ml
thyme (fresh sprigs)Kruiden en specerijen3 g
bay leafKruiden en specerijen2 stukken
saltKruiden en specerijen8 g
black pepper (ground)Kruiden en specerijen3 g
per portie
Voedingswaarden
479kcal
- Koolhydraten
- 10 g
- Eiwitten
- 44 g
- Vetten
- 29 g
wat je gebruikt
Keukengerei
Braadpan
Koekenpan
wooden spoon
stap voor stap
Bereiding
- Stap 1
Sear the meat and bacon
- Heat the olive oil in a Dutch oven and brown the bacon strips.
- Add the beef cubes and sear them on all sides until deeply browned.
- Remove the meat and bacon and set aside.
- Stap 2
Sweat the vegetables
- Add the onions and carrots to the same pot and cook until softened.
- Stir in the garlic and tomato paste and cook briefly.
- Sprinkle over the flour and stir to coat.
- Stap 3
Deglaze and simmer
- Pour in the red wine and beef stock, scraping the bottom of the pot.
- Return the meat and bacon, then add the thyme, bay leaf, salt and pepper.
- Cover and simmer gently until the beef is fork tender.
- Stap 4
Cook the mushrooms
- Sauté the mushrooms in a frying pan until golden.
- Add them to the stew and simmer uncovered to thicken the sauce.
- Stap 5
Serve
- Adjust the seasoning and serve hot, with pasta, salad, yogurt and applesauce as in a French school lunch.