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Beef Bourguignon
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Beef Bourguignon

3 h 30 minServes 6Nutri-Score C€€€
from @dvirshastel1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck (cut into large cubes)Meat1.2 kg
  • lardo (sliced)Meat100 g
  • red wineBeverages750 ml
  • carrots (peeled and sliced)Produce3 pieces
  • onions (diced)Produce2 pieces
  • garlic (crushed)Produce3 pieces
  • button mushrooms (quartered)Produce300 g
  • flourPantry30 g
  • tomato pastePantry30 g
  • beef stockPantry500 ml
  • butterDairy40 g
  • olive oilPantry30 ml
  • thyme (fresh sprigs)Spices5 g
  • bay leafSpices2 pieces
  • saltSpices10 g
  • black pepper (ground)Spices3 g

per serving

Nutrition

477kcal

Carbs
10 g
Proteins
42 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • Mixing bowl
  • wooden spoon

step by step

Method

  1. Cut the lardo

    • Slice the lardo into thin strips.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Simmer the stew

    • Cover and simmer gently until the beef is tender.
    • Stir occasionally.
    Step 5

  6. Sauté the mushrooms

    • Melt the butter in a frying pan.
    • Sauté the mushrooms until golden.
    Step 6

  7. Finish and serve

    • Add the mushrooms to the stew.
    • Adjust the seasoning and serve hot.
    Step 7
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