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🍽️ Beef Bourguignon

446 kcal · 30 min · 4 servings

Ingredients

• 1.25 kg lean beef (e.g. from the leg or stewing cut)
• 300 g onions (4 large onions)
• 5 garlic cloves
• 3 tbsp oil
• salt
• pepper
• 2 tbsp spelt wholemeal flour (15 g each)
• 750 ml red wine
• 4 sprigs thyme
• 4 bay leaves
• 350 g mushrooms
• 300 g pearl onions
• 0.5 bunch parsley

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Cut the meat into approx. 4 cm cubes.
4. 4. Peel the onions.
5. 5. Cut the onions into fine cubes.
6. 6. Peel the garlic cloves.
7. 7. Heat 2 tbsp of oil in a heavy pot.
8. 8. Sear the meat in batches over high heat.
9. 9. Remove the seared meat from the pot.
10. 10. Place the meat in a sieve to drain.
11. 11. Catch the released meat juices in a bowl.
12. 12. Add the onions and whole garlic cloves to the pot.
13. 13. Sauté the onions and garlic in the cooking fat over medium heat.
14. 14. Stir occasionally.
15. 15. Cook until light brown for 5 minutes.
16. 16. Return the meat cubes to the pot.
17. 17. Season the dish with salt and pepper.
18. 18. Dust everything with flour.
19. 19. Sauté the mixture briefly again.
20. 20. Pour the red wine into the pot.
21. 21. Add 250 ml of water.
22. 22. Add the collected meat juices.
23. 23. Wash the thyme.
24. 24. Shake the thyme dry.
25. 25. Add the thyme to the meat along with the bay leaves.
26. 26. Bring everything to a boil once.
27. 27. Skim off any foam if necessary.
28. 28. Place the lid on the pot.
29. 29. Simmer covered over low heat for approx. 2 1/4 hours.
30. 30. In the meantime, clean the mushrooms.
31. 31. Cut large mushrooms in half if necessary.
32. 32. Cook the pearl onions for approx. 5 minutes in boiling salted water.
33. 33. Drain the pearl onions.
34. 34. Rinse the pearl onions briefly with cold water.
35. 35. Peel the cooled pearl onions.
36. 36. Heat the remaining oil in a pan.
37. 37. Sauté the mushrooms and pearl onions in it over medium heat.
38. 38. Cook the ingredients for 3–4 minutes.
39. 39. After the cooking time is up, add the mushrooms and pearl onions to the meat.
40. 40. Remove the lid from the pot.
41. 41. Simmer everything for another 30 minutes over medium heat.
42. 42. In the meantime, wash the parsley.
43. 43. Shake the parsley dry.
44. 44. Pluck the parsley leaves.
45. 45. Chop the parsley.
46. 46. Season the Beef Bourguignon again with salt and pepper.
47. 47. Add the parsley to the dish.
48. 48. Serve the dish.

Nutrition per serving

• kcal: 446
• Protein: 62 g · Fett/Fat: 15 g · Carbs: 9 g