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Beef Bourguignon
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Beef Bourguignon

3 h 30 minServes 6Nutri-Score C€€
from @lessons_from_france5 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck (cut into large cubes)Meat1.2 kg
  • red wine (dry, full-bodied)Beverages750 ml
  • carrots (peeled and sliced into rounds)Produce3 pieces
  • onions (chopped)Produce2 pieces
  • garlic (crushed)Produce3 pieces
  • button mushrooms (cleaned and quartered)Produce300 g
  • bacon (cut into strips)Meat150 g
  • flourPantry30 g
  • tomato pastePantry15 g
  • beef stockPantry300 ml
  • olive oilPantry30 ml
  • thyme (fresh sprigs)Spices3 g
  • bay leafSpices2 pieces
  • saltSpices8 g
  • black pepper (ground)Spices3 g

per serving

Nutrition

479kcal

Carbs
10 g
Proteins
44 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • wooden spoon

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Serve

    • Adjust the seasoning and serve hot, with pasta, salad, yogurt and applesauce as in a French school lunch.
    Step 5
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