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Beef Bourguignon
Hoofdgerecht

Beef Bourguignon

3 u 30 minVoor 6Nutri-Score C€€€
van @chefalextrim2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • Burgundy or Pinot Noir wine (one bottle)Dranken750 ml
  • cooking oilVoorraadkast15 ml
  • butter (for searing the beef)Zuivel60 g
  • beef (cut into 1.5-inch cubes)Vlees900 g
  • carrots (peeled and cut)Groente en fruit2 stukken
  • white onion (diced)Groente en fruit1 stuk
  • celery stalks (chopped)Groente en fruit3 stukken
  • all-purpose flourVoorraadkast25 g
  • beef brothVoorraadkast720 ml
  • thyme (sprigs)Groente en fruit3 stukken
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • saltKruiden en specerijen6 g
  • garlic (cloves, minced)Groente en fruit3 stukken
  • bay leavesKruiden en specerijen3 stukken
  • pearl onions (peeled)Groente en fruit16 stukken
  • mushrooms (quartered)Groente en fruit10 stukken
  • butter (for the pearl onions and mushrooms)Zuivel30 g
  • sugarVoorraadkast12 g
  • bacon (diced)Vlees225 g

per portie

Voedingswaarden

441kcal

Koolhydraten
10 g
Eiwitten
34 g
Vetten
29 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Koekenpan
  • Keukentang
  • wooden spoon

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 8
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