Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 8 h
Cook time: 3 h
Total time: 11 h
Yield: 4 servings
Cuisine: French
Ingredients: 1.5kg beef chuck, cubed; 200g lardons or diced bacon; 300g pearl onions, peeled; 300g mushrooms, quartered; 750ml Burgundy red wine; 500ml beef stock; 3 cloves garlic; 2 bay leaves; 2 sprigs thyme; 3 tbsp olive oil; 2 tbsp flour

Slow-braised beef in Burgundy wine with lardons, pearl onions and mushrooms. Dusting the browned beef with flour before it goes back into the pot naturally thickens the braising liquid into a rich, glossy sauce as it cooks.

Total time

660 min

Prep

480 min

Cook

180 min

Difficulty

hard

Cuisine

French

gluten-free

Ingredients

1.5kgbeef chuck, cubed

200glardons or diced bacon

300gpearl onions, peeled

300gmushrooms, quartered

750mlBurgundy red wine

500mlbeef stock

3 clovesgarlic

2bay leaves

2 sprigsthyme

3 tbspolive oil

2 tbspflour

Instructions

Marinate beef in wine overnight with garlic and herbs.

Brown beef in oil in batches. Remove.

Fry lardons. Add pearl onions and brown.

Dust beef with flour. Return to pot. Add wine marinade and stock.

Braise covered at 150°C for 2.5 hours.

Add mushrooms in last 30 minutes.

Serve with mashed potato or crusty bread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1074

Protein

103.8g

Fat

64.3g

Carbs

23.8g

Fiber

6.2g

Sodium

703mg

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