Beef Bourguignon

Name: Beef Bourguignon
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 6 servings
Ingredients: 4 carrot; 2 onion; 4 garlic clove; 1 leek white; 3 thyme sprig; 3 bay leaf; 1.5 kg beef; 1 tsp pepper; 1.2 l red wine; 1 l beef stock; 3 tbsp sunflower oil; 30 g flour; 60 g butter; 1 tsp granulated sugar; 1 tsp redcurrant jelly; 1 tsp salt; 2 tbsp blueberry

A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.

Total time : 4 h
Servings : 6 servings
Difficulty : Medium

FlorianShared by @florian · 2

YouTube · Philippe Etchebest

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Steps

1
Peel the carrots and cut into large chunks, peel and quarter the onions, cut the white part of the leek into chunks, and lightly crush the garlic cloves.
2
Place the pieces of meat in a large container with the vegetables, season with salt and pepper, add the thyme and bay, then pour in the red wine and beef stock (or a little water) to cover.
120 min
3
Drain the meat after marinating and preheat the oven to 200 °C.
4
Heat the oil in a large, very hot skillet and sear the meat in batches over high heat until browned, working in stages to brown each side well.
5 min
5
Deglaze the pan with a little marinade liquid, scraping up the browned bits, then pour this liquid into the Dutch oven with the other ingredients.
6
Dust the seared meat with flour, then place the pan in the oven for a few minutes to brown the flour (about 10 min), then pour the contents into the Dutch oven.
10 min
7
Add a little water or stock if needed, bring to a simmer, then let gently cook in the Dutch oven for 1 h 45 to 2 h until the meat is very tender.
120 min
8
To finish the sauce (optional), take a little of the cooking liquid, reduce it with the blueberries or blackberries and a spoonful of sugar until syrupy, then add the redcurrant jelly to balance the acidity.
9
Whisk in a few small knobs of butter to make the sauce glossy and silky, then return the meat and carrots to the sauce to coat.
10
Adjust seasoning, grind over fresh pepper, and scatter with chopped parsley or chervil before serving.

Nutrition · per serving · Estimate

648 kcal

Protein

58 g

Carbs

24 g

Fat

32 g

Macronutrients

Protein

117% RI

58 g

Carbs

9% RI

24 g

of which sugars

7% RI

6.2 g

Fat

46% RI

32 g

of which saturates

30% RI

5.9 g

Fiber

17% RI

4.3 g

Minerals

Sodium

37% RI

892 mg

Potassium

79% RI

1574 mg

Calcium

12% RI

94 mg

Iron

62% RI

8.7 mg

Magnesium

27% RI

101 mg

Zinc

88% RI

8.8 mg

Vitamins

Vitamin C

11% RI

8.5 mg

Vitamin D

0% RI

0 µg

Vitamin A

10% RI

83 µg

Vitamin B6

14% RI

0.2 mg

Vitamin B12

0% RI

0 µg

17/17 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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Beef Bourguignon

A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.

Total time : 4 h
Servings : 6 servings
Difficulty : Medium

FlorianShared by @florian · 2

YouTube · Philippe Etchebest

Watch the original

Cook this recipe in the app

Full-screen cook mode, timers and shopping list. Free to start.

DOWNLOADApp Store

GET ITGoogle Play

Steps

1
Peel the carrots and cut into large chunks, peel and quarter the onions, cut the white part of the leek into chunks, and lightly crush the garlic cloves.
2
Place the pieces of meat in a large container with the vegetables, season with salt and pepper, add the thyme and bay, then pour in the red wine and beef stock (or a little water) to cover.
120 min
3
Drain the meat after marinating and preheat the oven to 200 °C.
4
Heat the oil in a large, very hot skillet and sear the meat in batches over high heat until browned, working in stages to brown each side well.
5 min
5
Deglaze the pan with a little marinade liquid, scraping up the browned bits, then pour this liquid into the Dutch oven with the other ingredients.
6
Dust the seared meat with flour, then place the pan in the oven for a few minutes to brown the flour (about 10 min), then pour the contents into the Dutch oven.
10 min
7
Add a little water or stock if needed, bring to a simmer, then let gently cook in the Dutch oven for 1 h 45 to 2 h until the meat is very tender.
120 min
8
To finish the sauce (optional), take a little of the cooking liquid, reduce it with the blueberries or blackberries and a spoonful of sugar until syrupy, then add the redcurrant jelly to balance the acidity.
9
Whisk in a few small knobs of butter to make the sauce glossy and silky, then return the meat and carrots to the sauce to coat.
10
Adjust seasoning, grind over fresh pepper, and scatter with chopped parsley or chervil before serving.