Ingredients
people
- 750 gram chuck steak
- 3 cloves garlic
- 2 tbsp all-purpose flour
- 150 gram bacon strips
- 100 gram butter
- 70 gram tomato puree
- 2 carrots (diced)
- 250 ml red wine (such as Pinot Noir or Malbec)
- 250 ml beef stock
- 2 sprigs thyme
- 2 sprigs parsley (+ extra for garnishing)
- 2 bay leaves (dried)
- 125 gram mushrooms
- 5 shallots
- olive oil, pepper and salt
Equipment
- Dutch oven
- Kitchen twine
- Frying pan
INSTRUCTIONS (how to make this recipe):
- Coarsely dice the beef and finely chop the garlic.
- Season the beef with pepper, salt and 2 tablespoons of flour.
- Heat a little oil in a Dutch oven and briefly fry the strips of bacon.
- Remove the bacon from the pan, leaving the fat in the pan, and set the bacon aside.
- Add half of the butter to the pan with the beef and fry until brown.
- Add the tomato puree and cook briefly.
- Reduce the heat and add the carrots, bacon, garlic, red wine and beef stock.
- Tie the thyme, parsley and bay leaves into a bouquet using some twine and add to the pan.
- Cover the pan and simmer gently for at least 3 hours, until the meat is tender and almost falling apart.
- Remove the herbs from the pan.
- Brush the mushrooms and slice into wedges, cut the shallots into crescents.
- Heat a knob of butter in a frying pan and sauté the onions. In the same pan, fry the mushrooms in a knob of butter. Add both to the boeuf bourguignon.
- Season the boeuf bourguignon with salt and pepper. Sprinkle with finely chopped parsley before serving. Enjoy your meal!
Nutrition information per portion
Calories: 480kcal | Carbohydrates: 17g | Proteins: 41g | Fats: 29g | Saturated fats: 13g
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