← All recipes

🥩 Quick Beef Stew in Red Wine (Boeuf Bourguignon)

610 kcal · 75 min · 4 servings

Ingredients

• 800 g Beef chuck roast
• 400 ml Dry red wine
• 200 ml Beef stock
• 2 Stk. Onions
• 3 Stk. Carrots
• 200 g Mushrooms
• 2 EL Tomato paste
• 30 ml Olive oil
• 1 Stk. Bay leaf
• 2 Stk. Fresh rosemary sprigs
• nach Bedarf Salt and pepper

Instructions

1. 1. Cut beef into large cubes, pat dry and season.
2. 2. Sear beef in batches in olive oil until browned.
3. 3. Sauté onions and carrots in the pot.
4. 4. Stir in tomato paste and roast for 1 minute.
5. 5. Pour in wine to deglaze the pot bottom.
6. 6. Add stock, bay leaf, and rosemary. Bring to a boil.
7. 7. Return meat to pot. Reduce heat and simmer for 50 minutes.
8. 8. Fry mushrooms separately and add to the stew.
9. 9. Serve with parsley.

Nutrition per serving

• kcal: 610
• Protein: 45 g · Fett/Fat: 32 g · Carbs: 18 g