Boeuf bourgignon

Name: Boeuf bourgignon
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound mushroom; 2 Tbsps butter; 2 strips bacon; 1 Tbsp vegetable oil; 3 pounds beef chuck roast; 1 medium yellow onion; 2 medium shallot; 2 medium carrots; 4 servings black pepper; 1 Tbsp flour; 1 cup cognac; 3 cups beef stock; 2 Tbsps cocoa powder; 2 whole garlic clove; 2 tsps fresh thyme; 0.25 cup fresh flat leaf parsley; 1 Tbsp tomato paste; 1 bay leaves

Classic French Beef Stew with rich flavors, vegetables, and tender pieces of beef, prepared with ingredients like beef stock, flour, and thyme. This dish is nutrient-rich, providing essential vitamins and minerals. Suitable for a hearty dinner, best enjoyed during fall or winter.

Ingredients

mushroom

1 pound

butter

2 Tbsps

bacon

2 strips

vegetable oil

1 Tbsp

beef chuck roast

3 pounds

yellow onion

1 medium

shallot

2 medium

carrots

2 medium

black pepper

4 servings

flour

1 Tbsp

cognac

1 cup

beef stock

3 cups

cocoa powder

2 Tbsps

whole garlic clove

fresh thyme

2 tsps

fresh flat leaf parsley

0.25 cup

tomato paste

1 Tbsp

bay leaves

Method

Preheat oven to 160 C (325 F).
In a pan saut the mushrooms in butter till brown and soft. Keep aside.
In a deep-bottomed pot/cesserole, saut the bacon in 1 tbsp oil over moderate heat for 2 to 3 minutes to brown lightly.
Remove to a side dish with a slotted spoon. Reheat the pan until fat is almost smoking before you saut the beef. Saut the beef in the bacon fat in batches making sure not to crowd the pieces (the pieces need to brown on all sides, not sweat).
Add the browned pieces of beef to the bacon. Lower the heat to medium. In the same fat, add the onions, shallots and carrots. Cook till the carrots soften.
Add the cooked veggies to the beef and bacon.
Pour out the sauting fat.
Return beef to the casserole. Then sprinkle on the flour and toss to coat the beef lightly with the flour. Stir everything around till the flour is cooked and no white traces of it remain.
Add the bacon and veggies and season with salt and pepper. Stir in the cognac and enough stock so that the meat is barely covered.
Add the garlic, thyme, parsley, tomato paste and bay leaf. Bring to simmer on top of the stove. Cover the casserole and set it in the oven. Cook for 2 1/2 to 3 hours. About 1 hour into the cooking add the mushrooms and stir in the cocoa powder. Return to the oven. The stew is done when the meat is fork-soft.

Nutrition:

1004 kcal

Carbs

22 g

Fat

54 g

Protein

79 g

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