Hoofdgerecht
Beef Bourguignon
3 u 30 minVoor 6Nutri-Score C€€€
C
3 u 30 min
3 u 30 minBeef Bourguignon
wat je nodig hebt
Ingrediënten
beef chuck (cut into large cubes)Vlees1,2 kg- lardo (sliced)Vlees100 g
red wineDranken750 ml
carrots (peeled and sliced)Groente en fruit3 stukken
onions (diced)Groente en fruit2 stukken
garlic (crushed)Groente en fruit3 stukken
button mushrooms (quartered)Groente en fruit300 g
flourVoorraadkast30 g
tomato pasteVoorraadkast30 g
beef stockVoorraadkast500 ml
butterZuivel40 g
olive oilVoorraadkast30 ml
thyme (fresh sprigs)Kruiden en specerijen5 g
bay leafKruiden en specerijen2 stukken
saltKruiden en specerijen10 g
black pepper (ground)Kruiden en specerijen3 g
per portie
Voedingswaarden
477kcal
- Koolhydraten
- 10 g
- Eiwitten
- 42 g
- Vetten
- 30 g
wat je gebruikt
Keukengerei
Braadpan
Koekenpan
Mengkom
wooden spoon
stap voor stap
Bereiding
- Stap 1
Cut the lardo
- Slice the lardo into thin strips.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Simmer the stew
- Cover and simmer gently until the beef is tender.
- Stir occasionally.
- Stap 6
Sauté the mushrooms
- Melt the butter in a frying pan.
- Sauté the mushrooms until golden.
- Stap 7
Finish and serve
- Add the mushrooms to the stew.
- Adjust the seasoning and serve hot.