Boeuf Bourguignon
Rich Burgundy beef stew with red wine, carrots, mushrooms, and pearl onions.
- prep 25 min
- cook 150 min
- total 175 min
- serves 6
- intermediate
- France
Ingredients
- 800 g beef chuck
- 500 ml red wine
- 3 carrots
- 200 g mushrooms
- 150 g pearl onions
- 100 g bacon
- 2 tbsp tomato paste
- 3 sprigs thyme
Steps
- Brown beef chunks in bacon fat.
- Sauté carrots and onions.
- Add tomato paste and wine, scrape bottom.
- Return beef, add thyme, braise at 160°C for 2.5 hours.
- Add mushrooms last 30 minutes.
≈ 580 kcal · 42 g protein · 18 g carbs · 32 g fat — per serving, estimate