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🍽️ Burgundy-style Beef Roast with Mushrooms and Vegetables

534 kcal · 30 min · 4 servings

Ingredients

• 5 shallots
• 800 g carrots
• 2 tbsp butter
• 2 tbsp parsley (chopped)
• salt
• pepper
• 6 shallots
• 1.8 kg beef roast (from the leg)
• salt
• pepper (from the mill)
• 1 tbsp ghee
• 750 ml dry red wine (Burgundy)
• 600 ml beef broth (instant)
• 500 g mushrooms
• 3 tbsp butter
• 400 g pearl onions
• thickener (as needed, dark)
• 4 bay leaves
• 2 juniper berries
• 1 sprig rosemary

Instructions

1. 1. Peel the shallots and chop them finely.
2. 2. Season the meat generously with salt and pepper.
3. 3. Heat ghee in a casserole dish.
4. 4. Sear the meat on all sides until browned.
5. 5. Add the chopped shallots to the meat and sweat them briefly.
6. 6. Deglaze the meat with wine and broth.
7. 7. Place juniper berries, bay leaves, and rosemary into a tea infuser bag.
8. 8. Add the spice bag to the pan.
9. 9. Preheat the oven to 180 degrees Celsius.
10. 10. Place the casserole dish in the oven without a lid.
11. 11. Braise the meat for about 2 hours and 15 minutes.
12. 12. Meanwhile, clean the pearl onions and the mushrooms.
13. 13. Peel the carrots and the remaining shallots.
14. 14. Cut the vegetables into small cubes.
15. 15. Slice a portion of the carrots into thin strips.
16. 16. Heat 2 tablespoons of butter in a pot.
17. 17. Sauté the prepared vegetables briefly in the butter.
18. 18. Add 50 to 100 milliliters of water.
19. 19. Season the vegetables with salt and pepper.
20. 20. Cook the vegetables covered for about 5 minutes.
21. 21. Remove the roast from the oven 30 minutes before the end of the cooking time.
22. 22. Lift the meat out of the casserole dish.
23. 23. Remove the spice bag from the sauce.
24. 24. Puree the sauce until smooth.
25. 25. Add the pearl onions and mushrooms to the sauce.
26. 26. Place the meat back into the sauce.
27. 27. Return the casserole dish to the oven.
28. 28. Finish cooking the meat.
29. 29. Take the roast out of the oven.
30. 30. Stir the remaining butter into the sauce.
31. 31. Thicken the sauce with a little sauce thickener if necessary.
32. 32. Mix the carrots with parsley.
33. 33. Arrange the vegetables on a plate.
34. 34. Slice the meat.
35. 35. Place the meat slices on the side of the vegetables.
36. 36. Add the mushrooms and pearl onions with some sauce.
37. 37. Serve the remaining sauce separately.
38. 38. Garnish the dish with bay leaves.

Nutrition per serving

• kcal: 534
• Protein: 51 g · Fett/Fat: 22 g · Carbs: 19 g