Boeuf bourguignon (stew with wine and beef) - Cooking Recipes 101

Combination tip: Delicious with mashed potatoes, boiled potatoes or rice.

Boeuf bourguignon (stew with wine and beef)
Author: Cooking Recipes 101
Preparation Time: 40m prep
Cooking time: 3h cook
Servings: 4
Calories per serving: 700 kcal

Nutrition facts: 700 kcalories, 2 grams fat

Ingredients (4 people):

• 800 g rib steak
• 75 g unsalted butter
• 125 g organic bacon strips
• 1 medium onion
• 300 g winter carrots
• 1 garlic clove
• 1 tbsp wheat flour
• 380 ml meat stock
• 5 g fresh thyme
• 1 dried bay leaf
• 250 g chestnut mushroom
• 400 g shallot
• 10 g fresh flat parsley

Instructions:

1. Step 1 : Pat the meat dry and cut into 4 cm pieces. Sprinkle with salt and pepper. Heat 30 g butter (per 4 people) in a frying pan and fry the meat in 2 parts over high heat until brown on all sides. Remove the meat from the pan with tongs. Fry the bacon strips in the remaining shortening on medium heat for 5 minutes until crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Leave the shortening in the pan.


2. Step 2: Meanwhile, chop the onion. Peel the winter carrots and cut into cm slices. Crush the garlic. Add ⅕ of the butter to the shortening in the pan and fry the onion, carrot and garlic for 5 minutes over low heat. Add the flour and cook for 3 minutes while stirring until golden brown.


3. Step 3: Add the meat, wine, stock, thyme sprigs and bay leaf and bring to the boil. Then let it simmer on the lowest heat for 2.5 hours with the lid on the pan. Stir occasionally.


4. Step 4: Meanwhile, wipe the mushrooms clean with kitchen paper and halve the shallots. Heat the rest of the butter in a frying pan over high heat and fry the shallot for 5 minutes until golden brown. Remove from the pan with tongs. Brown the mushrooms in the remaining shortening for 6 minutes.


5. Step 5: After 2.5 hours, remove the thyme sprigs and the bay leaf from the boeuf bourgignon. Add the bacon strips, shallot and mushrooms, stir and bring to the boil. Lower the heat and simmer without a lid on the pan for another 30 minutes so that the beef has reduced slightly. Season with pepper and possibly salt. Finely chop the parsley and sprinkle on top.