Bœuf bourguignon
210 min546 kcal each
Beef braised for hours in red Burgundy with bacon, mushrooms and small onions — better still the next day.
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Plan this recipeIngredients
for 6 servings- Beef chuck, in large cubes1.20 kg
- Bacon150 g
- Red wine (Burgundy or Pinot Noir)750 ml
- Mushrooms250 g
- Small onions or shallots, peeled250 g
- Carrots2 piece
- Onion1 piece
- Garlic3 clove
- Plain flour30 g
- Butter30 g
- Sunflower oil2 tbsp
- Tomato paste1 tbsp
- Hot low-sodium stock (chicken or beef)300 ml
- Fresh thyme3 sprig
- Bay leaf2 piece
- Salt1½ tsp
- Black pepper½ tsp
Method
Prep 30 min · cook 180 min- Pat the beef dry. Cut the bacon into lardons, slice the carrots and chop the onion.
- Brown the lardons in a heavy casserole, lift them out, then brown the beef in batches in the fat with the oil. Set aside.
- Soften the carrots, onion and garlic in the same pot for 5 minutes, stir in the tomato paste and flour, and cook 1 minute.
- Return the beef and lardons, pour in the wine and stock, add the thyme and bay leaf and season.
- Cover and cook in the oven at 160 °C, or over the lowest heat, for 2½–3 hours, until the beef is tender.
- Meanwhile brown the small onions and the quartered mushrooms in the butter, and add them for the last 30 minutes.
- Serve with boiled potatoes or pasta. It keeps for 4 days and improves overnight.
Nutrition
per servingCal
546
Protein
52g
Carbs
19g
Fat
29g
Of 29g of fat per serving, 10g is saturated.
