Main Course
🌍 Public
Bœuf Bourguignon (Beef in Red Wine)
by @NomNomSlow-braised beef in Burgundy red wine with bacon, onions, and mushrooms — a French classic.
Source / link: Französische Küche (Burgund)
Ingredients
Amounts adjust automatically.
| 1,2 kg | Beef (shoulder/shank) |
| 750 ml | Red wine (Burgundy, or non-alcoholic) |
| 150 g | Bacon (diced) |
| 3 Stück | Onions |
| 3 Stück | Carrots |
| 3 Stück | Garlic cloves |
| 300 g | Mushrooms |
| 2 EL | Tomato paste |
| 2 EL | Flour (or cornstarch) |
| 2 Stück | Bay leaf |
| 2 Zweige | Thyme |
| 400 ml | Beef broth |
| 2 EL | Oil |
| je 1 Prise | Salt & pepper |
Preparation
Step by step through the recipe
- 1 Cut 1,2 kg Beef (shoulder/shank) meat into pieces, marinate in 750 ml red wine with 2 EL bay leaves and 2 Zweige of thyme for at least 4 hours (better overnight).
- 2 Remove the meat, pat dry, and sear in batches in 2 EL oil over high heat. Remove.
- 3 Render 150 g bacon, then sweat 3 onions and 3 carrots in it.
- 4 Return the meat, stir in 2 EL tomato paste and 2 EL flour.
- 5 Pour in the marinade (strained) and 400 ml beef broth, add 3 garlic cloves.
- 6 Cover and braise at 160 °C or low heat for about 3 hours, until the meat is meltingly tender.
- 7 Add 300 g mushrooms in the last 15 minutes. Season with je 1 Prise each of salt & pepper and serve.
Notes & tips
The roux contains gluten (can be replaced with cornstarch).
Nutrition
estimated per serving- Calories
- 907 kcal
- Protein
- 67 g
- Fat
- 46 g
- Carbs
- 30 g
– = ingredient not in nutrition database (estimate incomplete)
