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Beef Bourguignon
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Beef Bourguignon

3 h 30 minServes 6Nutri-Score C€€€
from @chefalextrim2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • Burgundy or Pinot Noir wine (one bottle)Beverages750 ml
  • cooking oilPantry15 ml
  • butter (for searing the beef)Dairy60 g
  • beef (cut into 1.5-inch cubes)Meat900 g
  • carrots (peeled and cut)Produce2 pieces
  • white onion (diced)Produce1 piece
  • celery stalks (chopped)Produce3 pieces
  • all-purpose flourPantry25 g
  • beef brothPantry720 ml
  • thyme (sprigs)Produce3 pieces
  • black pepper (freshly ground)Spices2 g
  • saltSpices6 g
  • garlic (cloves, minced)Produce3 pieces
  • bay leavesSpices3 pieces
  • pearl onions (peeled)Produce16 pieces
  • mushrooms (quartered)Produce10 pieces
  • butter (for the pearl onions and mushrooms)Dairy30 g
  • sugarPantry12 g
  • bacon (diced)Meat225 g

per serving

Nutrition

441kcal

Carbs
10 g
Proteins
34 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • Tongs
  • wooden spoon

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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