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Beef Bourguignon
3 godz. 30 minPorcje: 6Nutri-Score C€€
C
3 godz. 30 min
3 godz. 30 minBeef Bourguignon
przepis od
@lessons_from_france
@lessons_from_france
1 przepis
5 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
beef chuck (cut into large cubes)Mięso1,2 kg
red wine (dry, full-bodied)Napoje750 ml
carrots (peeled and sliced into rounds)Warzywa i owoce3 kawałki
onions (chopped)Warzywa i owoce2 kawałki
garlic (crushed)Warzywa i owoce3 kawałki
button mushrooms (cleaned and quartered)Warzywa i owoce300 g
bacon (cut into strips)Mięso150 g
flourSpiżarnia30 g
tomato pasteSpiżarnia15 g- beef stockSpiżarnia300 ml
olive oilSpiżarnia30 ml
thyme (fresh sprigs)Przyprawy3 g
bay leafPrzyprawy2 kawałki
saltPrzyprawy8 g
black pepper (ground)Przyprawy3 g
na porcję
Wartości odżywcze
479kcal
- Węglowodany
- 10 g
- Białko
- 44 g
- Tłuszcz
- 29 g
czego użyjesz
Przybory
Garnek żeliwny
Patelnia
wooden spoon
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Serve
- Adjust the seasoning and serve hot, with pasta, salad, yogurt and applesauce as in a French school lunch.