Main Course
🌍 Public
🥜 Allergy aware
Bœuf Bourguignon (Beef in Red Wine)
Slow-braised beef in Burgundy red wine with bacon, onions, and mushrooms — a French classic.
🥜 Allergies considered in this recipe:
🌾 Gluten
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
- 1Cut the meat into pieces and marinate in red wine with bay leaf and thyme for at least 4 hours (better overnight).
- 2Remove the meat, pat dry, and sear in oil in batches. Remove.
- 3Render the bacon, then sauté onions and carrots in it.
- 4Return the meat, stir in tomato paste and flour.
- 5Pour in the marinade (strained) and broth, add garlic.
- 6Cover and braise at 160°C or low heat for about 3 hours, until the meat is butter-tender.
- 7Add the mushrooms in the last 15 minutes. Season to taste and serve.
Notes & tips
Note: May contain bacon/onions — itself WITHOUT milk, WITHOUT egg, WITHOUT soy. The roux contains gluten (can be replaced with cornstarch). Very low-allergen if thickened gluten-free.
Nutrition
estimated per serving- Calories
- 907 kcal
- Protein
- 67 g
- Fat
- 46 g
- Carbs
- 30 g
– = ingredient not in nutrition database (estimate incomplete)