Boeuf Bourguignon
Succulent beef chunks slow-braised for hours in a profound Burgundy red wine reduction with herbs and pearl onions.
- 160 min
- 332 kcal / serving
- hard
- Protein
- 34.2 g
- Fat
- 17.2 g
- Carbs
- 7.5 g
Contains: sulphites, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 800 g beef stew meat (chuck or shoulder)
- 150 g bacon (diced)
- 200 g mushrooms (whole or halved)
- 200 g pearl onions (peeled)
- 2 pc carrots (thickly sliced)
- 1 stalk celery (sliced)
- 500 ml red wine (dry, preferably Pinot Noir)
- 400 ml beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- salt and pepper
Method
- Crisp the diced bacon in a Dutch oven and remove. Sear the beef in batches in the remaining fat until deeply browned.
- Remove the meat; add pearl onions, carrots, celery, and mushrooms to the pot, roasting for 5 minutes before stirring in the tomato paste.
- Deglaze with the red wine, scraping up all the sediment, and let the liquid reduce by half.
- Pour in the beef broth, then return the seared beef, bacon, and fresh rosemary sprigs to the pot.
- Cover tightly with a lid and simmer over low heat for 2 to 2.5 hours until the beef is melt-in-your-mouth tender.
- Before serving, remove the herb sprigs, season the sauce well with salt and pepper, and reduce further if a thicker consistency is desired.
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