Beef and mushrooms in a dark glossy red-wine sauce, served with boiled potatoes and parsley

Продвинутый

Beef Bourguignon

Name: Beef Bourguignon
Total time: 3 h 30 min
Yield: 5
Cuisine: French
Ingredients: 1 kg Beef chuck, cubed; 1 bottle Red wine (Burgundy style); 150 g Bacon lardons; 200 g Pearl onions; 250 g Mushrooms; aromatics Carrot, onion, garlic, thyme, bay

Beef braised slowly in red wine with mushrooms, pearl onions and bacon until spoon-tender — Burgundy in a pot.

Источник

Автор рецепта French bistro tradition · 👨‍🍳 Шеф-повар

Имена поваров и авторов указаны только как ссылка на источник. More Recipes Please независима, не связана с ними, не одобрена и не спонсируется ими.

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

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Приготовление

Render the bacon lardons until crisp, remove them, and brown the well-dried beef in the fat in batches.
Soften the chopped carrot, onion and garlic in the same pot.
Return the beef and bacon, add the wine and herbs, and bring to a simmer, scraping up the browned bits.
Cover and braise low, on the stove or in the oven, for about 2.5 hours until the beef is tender.
Meanwhile sauté the pearl onions and mushrooms until golden and add them for the last 30 minutes.
Skim any fat, reduce the sauce until glossy, and serve with mashed potato or crusty bread.