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Beef Bourguignon
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Beef Bourguignon

3 hServes 6Nutri-Score C€€€
from @chefdwightsmith20 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck (diced)Meat900 g
  • double-smoked bacon (chopped into lardons)Meat450 g
  • onion (julienned)Produce2 pieces
  • carrot (sliced)Produce3 pieces
  • tomato pastePantry30 g
  • red wineBeverages480 ml
  • beef stockPantry720 ml
  • rosemary (sprigs)Produce2 pieces
  • thyme (sprigs)Produce3 pieces
  • bay leafSpices2 pieces
  • mushrooms (chopped)Produce150 g
  • pearl onions (blanched and peeled)Produce150 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • oil (as needed)Pantry30 ml

per serving

Nutrition

525kcal

Carbs
10 g
Proteins
35 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • Baking tray
  • Tongs

step by step

Method

  1. Sear the beef

    • Season the beef with salt and black pepper.
    • Sear in a hot pot with oil until well browned on all sides, then remove and set aside.
    Step 1

  2. Render the bacon

    • Cook the bacon lardons in the same pot until crisp.
    • Remove the bacon, keeping the rendered fat in the pot.
    Step 2

  3. Sauté the vegetables

    • Sauté the onions and carrots in the bacon fat until softened.
    • Add the tomato paste and cook briefly to caramelize.
    Step 3

  4. Deglaze and braise

    • Deglaze the pot with the red wine, scraping up the browned bits.
    • Add the beef stock, then return the beef and bacon.
    • Add the rosemary, thyme and bay leaves, then simmer gently.
    Step 4

  5. Roast the mushrooms and pearl onions

    • Toss the mushrooms and pearl onions with oil, salt and black pepper.
    • Roast until golden.
    Step 5

  6. Finish the braise

    • Add the roasted mushrooms and pearl onions to the pot halfway through the braise, about 1.5–2 hours in.
    • Continue cooking until the beef is tender and the sauce is rich.
    Step 6

  7. Serve

    • Serve hot, ideally over creamy mashed potatoes.
    Step 7
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