Recipe

Boeuf bourguignon

Name: Boeuf bourguignon
Prep time: 40 min
Cook time: 190 min
Total time: 230 min
Yield: 6
Cuisine: french refinement
Ingredients: 1.5 kg Beef chuck or round; 200 g Bacon lardons; 750 ml Dry red wine; 500 ml Beef stock; 300 g Pearl onions; 400 g Button mushrooms; 2 kom Carrot; 1 kom Red onion; 3 čehova Garlic; 2 žlica Tomato paste; 3 žlica All-purpose flour; 40 g Butter; 2 žlica Olive oil; 2 kom Bay leaf; 1 žličica Thyme and rosemary; po ukusu Salt and pepper

The king of French braises — beef chuck cooked low and slow in red wine until spoon-tender, finished with lardons, pearl onions and mushrooms. Plan an afternoon; the pot does the work.

Preparation: 40 minutes
Cooking: 190 minutes
Total time: 230 minutes
Servings: 6

Nutrition per serving

Calories: 900 kcal
Protein: 52 g
Carbohydrates: 13 g
Fat: 60 g

Ingredients

Beef chuck or round1.5 kg
Bacon lardons200 g
Dry red wine750 ml
Beef stock500 ml
Pearl onions300 g
Button mushrooms400 g
Carrot2 kom
Red onion1 kom
Garlic3 čehova
Tomato paste2 žlica
All-purpose flour3 žlica
Butter40 g
Olive oil2 žlica
Bay leaf2 kom
Thyme and rosemary1 žličica
Salt and pepperpo ukusu

Instructions

1
Cut the beef into 4–5 cm cubes, pat them completely dry with paper towels and season with salt.
2
In a heavy casserole, render the lardons over medium heat until golden, about 5 minutes; remove and set aside.
3
Raise the heat, add the oil and brown the beef in small batches, 4–5 minutes per batch, building a dark crust on all sides.

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