Main CourseDinner

Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 porsjoner
Cuisine: french
Ingredients: 1 000 g beef chuck cut into 5cm cubes; 180 g bacon cut into lardons or 1-inch pieces; 1 stk. yellow onion chopped; 2 stk. carrot peeled and sliced; 3 fedd garlic minced; 750 ml dry red wine such as Burgundy or Pinot Noir; 500 ml beef broth; 2 ss tomato paste; 3 g fresh thyme; 1 stk. bay leaf; 2 ss all-purpose flour; 250 g button mushroom quartered or halved if small; 200 g pearl onion peeled; 1 ss butter; 1 ss olive oil; 1 ts salt; 0,5 ts black pepper freshly ground; 2 ss fresh parsley chopped (valgfritt)

This classic French beef stew features tender beef braised in red wine with bacon, mushrooms, and pearl onions. It's a rich and comforting dish, perfect for a special occasion or a hearty family meal.

En original oppskrift av Forkin

Total tid: 3 t 30 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 743 kcal

Allergeninformasjon: kan inneholde gluten, melk og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

1 000 gbeef chuck, cut into 5cm cubes
180 gbacon, cut into lardons or 1-inch pieces
1 stk.yellow onion, chopped
2 stk.carrot, peeled and sliced
3 feddgarlic, minced
750 mldry red wine, such as Burgundy or Pinot Noir
500 mlbeef broth
2 sstomato paste
3 gfresh thyme
1 stk.bay leaf
2 ssall-purpose flour
250 gbutton mushroom, quartered or halved if small
200 gpearl onion, peeled
1 ssbutter
1 ssolive oil
1 tssalt
0,5 tsblack pepper, freshly ground

garnish

2 ssfresh parsley, chopped(valgfritt)

Utstyr

large pan · slotted spoon · dutch oven

Fremgangsmåte

Trinn for trinn

1
Preheat your oven to 160°C (325°F).
Omtrent 10 min
2
In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
Omtrent 8 min
Kokkens tips: Do not discard the bacon fat; it adds flavor for searing the beef.
3
Pat the beef chuck dry with paper towels and season generously with salt and pepper.
Omtrent 2 min
Kokkens tips: Drying the beef helps achieve a better sear.
4
Add the beef to the hot fat in batches, searing on all sides until deeply browned. Remove the seared beef and set aside with the bacon.
Omtrent 10 min
Kokkens tips: Do not overcrowd the pot; sear in batches to ensure browning, not steaming.
5
Add the chopped yellow onion and sliced carrots to the pot and cook until softened, about 5-7 minutes.
Omtrent 7 min
6
Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant.
Omtrent 1 min
Kokkens tips: Cooking the tomato paste briefly enhances its flavor.
7
Sprinkle the all-purpose flour over the vegetables and stir well, cooking for 1-2 minutes to toast the flour.
Omtrent 2 min
Kokkens tips: This helps thicken the stew.
8
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
Omtrent 7 min
9
Return the seared beef and reserved bacon to the pot. Add the beef broth, fresh thyme sprigs, and bay leaf.
Omtrent 1 min
10
Bring the stew to a gentle simmer, then cover the pot and transfer it to the preheated oven.
Omtrent 2 min
11
Braise for 2.5 to 3 hours, or until the beef is very tender.
Omtrent 3 t
Kokkens tips: The longer it braises, the more tender the beef will be.
12
While the beef is braising, prepare the mushrooms and pearl onions. In a separate pan, melt the butter and olive oil over medium-high heat.
Omtrent 5 min
13
Add the button mushrooms and cook, stirring occasionally, until browned and tender, about 8-10 minutes. Remove and set aside.
Omtrent 10 min
14
In the same pan, add the pearl onions and cook until lightly browned and softened, about 10-12 minutes. Set aside.
Omtrent 12 min
15
Once the beef is tender, remove the Dutch oven from the oven. Discard the thyme sprigs and bay leaf.
Omtrent 1 min
16
Stir in the cooked mushrooms and pearl onions. Taste and adjust seasoning with salt and pepper as needed.
Omtrent 1 min
17
Serve hot, garnished with fresh chopped parsley if desired.
Kokkens tips: Excellent with mashed potatoes, pasta, or crusty bread.

Per porsjon

Næringsinnhold

22%Poengsum

Kalorier: 743,3kcal
Protein: 46,5g
Karbohydrater: 16,8g
Fett: 44,6g
Fiber: 2,5g
Sukker: 5,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover Boeuf Bourguignon in an airtight container in the refrigerator.

Oppvarming

Reheat gently on the stovetop over low heat or in the microwave until warmed through.