Bœuf bourguignon (Burgundy beef stew)

Name: Bœuf bourguignon (Burgundy beef stew)
Total time: 4 h
Yield: 4-6 servings
Cuisine: French
Ingredients: 1 kg beef shin or shoulder, cut into 3-4 cm cubes; 150 g streaky bacon; 2 carrots, sliced; 1 large onion; 2 cloves garlic; 750 ml red wine; 500 ml beef stock; 1 tbsp tomato purée; 250 g mushrooms; flour, butter, oil, salt, pepper, thyme

Time: 4 hr (about 40 min hands-on)4-6 servingsapprox. 530 kcal / serving (estimated)approx. 47 g protein / serving

Bœuf bourguignon (Burgundy beef stew) (illustration)

Open in Receptnaptár — serving calculator, cook mode, save

📱 Keep the screen awake while cooking

Method

Tap a step once you've finished it.

Toss the meat in flour and sear it quickly on all sides in hot oil.
In another pan, fry the bacon and add the chopped onion and the carrots.
Combine the meat and vegetables, add the tomato purée and pour in the wine and stock.
Season, then cook covered in the oven (150 °C) or over low heat for 3-4 hours.
Fry the mushrooms separately in butter and stir them into the stew at the end.

A Receptnaptár original recipe. Calories and protein are estimated.

Similar recipes

Bœuf aux carottes (braised beef with carrots) · French
Youvetsi (beef and orzo baked in a clay pot) · Greek
Daube provençale (Provençal beef stew in red wine) · French
Stifado (Greek beef stew with pearl onions) · Greek
Spezzatino con piselli (Italian beef stew with peas) · Italian
Brazilian Goulash (Beef Stew with Paprika) · Spanish & Portuguese

More french ideas

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch