Boeuf Bourguignon

Serving: 473 g

Ingredients

• beef chuck200 g
• bacon35 g
• mushrooms80 g
• onion70 g
• carrot70 g
• garlic8 g
• olive oil10 g

Recipe steps

1. Dry the beef thoroughly and brown it in batches. Crowding the pan steams the meat and costs you the whole foundation of the dish.
2. Render the bacon, soften the onion and carrot, and return the beef.
3. Add red wine to cover with thyme and a bay leaf, and cook at 150C for three hours until a fork slides in unresisted.
4. Fry the mushrooms separately in butter and add them for the last twenty minutes so they keep their texture.
5. Skim the fat, reduce the sauce if loose, and serve.

Ask Rob to help me

← All recipes