Beef Bourguignon
Ingredients
-
1
kg
Charolais de Bourgogne beef
-
200
g
Bacon
-
2
medium
Carrots
-
2
medium
Onions
-
250
g
Mushrooms
-
3
cloves
Garlic
-
50
g
Butter
-
1
tbsp
Thyme
-
2
leaves
Bay Leaves
-
2
tbsp
Tomato Paste
-
750
ml
Burgundy wine
-
500
ml
Beef Stock
-
2
tbsp
Olive Oil
-
2
tbsp
Wheat Flour
-
to taste
Black Pepper
-
to taste
Salt
Instructions
- Preheat the oven to 160°C (320°F).
- In a large pot, heat olive oil and sauté the bacon until crispy.
- Add the beef and brown on all sides.
- Remove the beef and bacon, then add onions, carrots, and garlic to the pot.
- Stir in the mushrooms and cook until softened.
- Return the beef and bacon to the pot, then sprinkle with flour and stir.
- Add thyme, bay leaves, tomato paste, Burgundy wine, and beef stock.
- Bring to a simmer, then cover and transfer to the oven.
- Cook for about 3 hours or until the beef is tender.
- Serve hot with crusty bread or over mashed potatoes.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
25g
Total carbohydrates
20g
Total protein
35g
Sodium
800mg
Cholesterol
100mg
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