Frenchadvanced

Bœuf Bourguignon

Name: Bœuf Bourguignon
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 unit beef chuck cut into 5cm cubes; 200 unit smoked lardons; 2 bottles Burgundy Pinot Noir; 500 unit chestnut mushrooms quartered; 200 unit pearl onions peeled; 2 tbsp tomato paste; 4 cloves garlic crushed

Julia Child's favourite — fork-tender beef braised in Burgundy with lardons, mushrooms and pearl onions.

par Cuisine Centrale

Préparation30 minCuisson210 minTotal240 min6portions

Ingrédients

1 ½ unit beef chuck — cut into 5cm cubes
200 unit smoked lardons
2 bottles Burgundy Pinot Noir
500 unit chestnut mushrooms — quartered
200 unit pearl onions — peeled
2 tbsp tomato paste
4 cloves garlic — crushed

Portions

Préparation

1
Marinate beef in wine with herbs overnight in the fridge.
2
Brown lardons in a Dutch oven. Remove. Brown beef in batches in the fat.
3
Sauté onions and garlic. Add tomato paste and cook 2 minutes.
4
Return beef and lardons. Add marinade wine. Bring to a simmer.
5
Braise in oven at 160°C for 3 hours, adding mushrooms in the last 45 minutes.
6
Remove beef. Reduce sauce if needed. Season. Return beef and serve with pommes purée.