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Beef Bourguignon
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Beef Bourguignon

3 godz. 30 minPorcje: 6Nutri-Score C€€€
od @chefalextrim2 importyugotowano 0 razy
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Składniki

6 osób
  • Burgundy or Pinot Noir wine (one bottle)Napoje750 ml
  • cooking oilSpiżarnia15 ml
  • butter (for searing the beef)Nabiał60 g
  • beef (cut into 1.5-inch cubes)Mięso900 g
  • carrots (peeled and cut)Warzywa i owoce2 kawałki
  • white onion (diced)Warzywa i owoce1 kawałek
  • celery stalks (chopped)Warzywa i owoce3 kawałki
  • all-purpose flourSpiżarnia25 g
  • beef brothSpiżarnia720 ml
  • thyme (sprigs)Warzywa i owoce3 kawałki
  • black pepper (freshly ground)Przyprawy2 g
  • saltPrzyprawy6 g
  • garlic (cloves, minced)Warzywa i owoce3 kawałki
  • bay leavesPrzyprawy3 kawałki
  • pearl onions (peeled)Warzywa i owoce16 kawałki
  • mushrooms (quartered)Warzywa i owoce10 kawałki
  • butter (for the pearl onions and mushrooms)Nabiał30 g
  • sugarSpiżarnia12 g
  • bacon (diced)Mięso225 g

na porcję

Wartości odżywcze

441kcal

Węglowodany
10 g
Białko
34 g
Tłuszcz
29 g
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Przybory

  • Garnek żeliwny
  • Patelnia
  • Szczypce kuchenne
  • wooden spoon

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 8
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