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🍽️ Classic Beef Bourguignon Stew

446 kcal · 30 min · 4 servings

Ingredients

• 1.25 kg lean beef (e.g. from the shank or goulash)
• 300 g onions (4 large onions)
• 5 garlic cloves
• 3 tbsp oil
• salt
• pepper
• 2 tbsp spelt whole wheat 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 completely dry with kitchen paper.
3. 3. Cut the meat into approx. 4 cm cubes.
4. 4. Peel the onions.
5. 5. Dice the onions finely.
6. 6. Peel the garlic cloves.
7. 7. Heat 2 tablespoons 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.
11. 11. Catch the draining meat juices in a bowl.
12. 12. Add the diced onions and whole garlic cloves to the pot.
13. 13. Sauté the vegetables in the cooking fat over medium heat.
14. 14. Stir occasionally.
15. 15. Cook for approx. 5 minutes until light brown.
16. 16. Return the meat cubes to the pot.
17. 17. Season the dish with salt and pepper.
18. 18. Dust the meat with flour.
19. 19. Cook everything briefly to toast the flour.
20. 20. Pour the red wine into the pot.
21. 21. Add 250 ml of water.
22. 22. Add the reserved meat juices.
23. 23. Wash the thyme under running water.
24. 24. Shake the thyme dry.
25. 25. Add the thyme and bay leaves to the meat.
26. 26. Bring the sauce to a boil once.
27. 27. Skim the sauce if necessary.
28. 28. Cover the pot.
29. 29. Simmer the stew over low heat for approx. 2 1/4 hours.
30. 30. Clean the mushrooms.
31. 31. Halve large mushrooms if necessary.
32. 32. Add the pearl onions to boiling salted water.
33. 33. Parboil the pearl onions for approx. 5 minutes.
34. 34. Drain the water.
35. 35. Shock the onions briefly with cold water.
36. 36. Peel the parboiled pearl onions.
37. 37. Heat the remaining oil in a frying pan.
38. 38. Sear the mushrooms and pearl onions in the pan.
39. 39. Cook the vegetables over medium heat for 3–4 minutes.
40. 40. Add the mushrooms and pearl onions to the meat after the cooking time.
41. 41. Simmer the stew uncovered for another 30 minutes.
42. 42. Cook over medium heat.
43. 43. Wash the parsley.
44. 44. Shake the parsley dry.
45. 45. Pluck the parsley leaves off the stems.
46. 46. Finely chop the parsley leaves.
47. 47. Season the stew again with salt and pepper.
48. 48. Add the chopped parsley to the dish.
49. 49. Serve the stew warm.

Nutrition per serving

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