🍽️ Classic Beef Bourguignon

Name: Classic Beef Bourguignon
Total time: 30 min
Yield: 4 servings
Ingredients: Carrots 2 pcs.; Potatoes, mainly waxy 1 kg; Cremini mushrooms, brown 350 g; Onions, yellow 3 pcs.; Garlic cloves 3 pcs.; Beef goulash 1 kg; Salt pinch; Thyme, fresh 15 g; Bay leaves, dried 4 pcs.; Olive oil 2 tbsp; Bacon belly 100 g; Red wine, dry 500 ml; Beef broth 1 L; Pepper, black ground pinch; Parsley, fresh 20 g; Cornstarch 1 tbsp

745 kcal · 30 min · 4 servings

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Ingredients

Carrots 2 pcs.
Potatoes, mainly waxy 1 kg
Cremini mushrooms, brown 350 g
Onions, yellow 3 pcs.
Garlic cloves 3 pcs.
Beef goulash 1 kg
Salt pinch
Thyme, fresh 15 g
Bay leaves, dried 4 pcs.
Olive oil 2 tbsp
Bacon belly 100 g
Red wine, dry 500 ml
Beef broth 1 L
Pepper, black ground pinch
Parsley, fresh 20 g
Cornstarch 1 tbsp

Instructions

1. Thoroughly wash the carrots and trim the ends. Cut the vegetables into pieces about two centimeters thick. Peel the potatoes and rinse them under running water. Cut the potatoes into quarters. Wipe the mushrooms with a kitchen towel if necessary and quarter them. Halve the onions and remove the skin. Peel the garlic cloves. Pat the beef chunks dry with a kitchen towel and season generously with salt. Wash the thyme and dry it. Tie the thyme together with the bay leaves using kitchen twine to form a herb bundle.
2. Add the onions and garlic to the mixing bowl. Chop them for five seconds on speed seven. Scrape down the sides with a spatula. Add the olive oil. Sauté the mixture for three minutes on speed one at 120 degrees Celsius. Add the beef chunks and bacon. Fry everything for six minutes using the sauté mode.
3. Add the mushrooms, carrots, red wine, and beef broth to the pot. Season with salt and pepper to taste. Distribute the potatoes evenly in the steaming insert. Place the insert into the mixing bowl. Cook the dish without the measuring cup for 60 minutes using the steam cooking mode.
4. Wash the parsley and shake it dry. Pick the leaves off the stems and chop them roughly. Remove the potatoes from the mixing bowl. Mix the starch with three tablespoons of cold water in a small bowl. Add this mixture to the pot. Cook the dish for another two minutes using the steam cooking mode. Serve the Bœuf Bourguignon on plates. Garnish with fresh parsley. Enjoy your meal!

Nutrition per serving

kcal: 745
Protein: 57 g · Fett/Fat: 34 g · Carbs: 48 g