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🍽️ Classic Beef Bourguignon

750 kcal · 30 min · 4 servings

Ingredients

• beef stew meat 1 kg
• onions, yellow 3 pcs.
• red wine, dry 750 ml
• carrots 350 g
• celeriac 300 g
• leek 2 pcs.
• sunflower oil 3 tbsp
• bay leaves, dried 2 pcs.
• rosemary, fresh 8 g
• salt pinch
• pepper, black ground pinch
• mushrooms, white 250 g
• bacon strips 100 g
• brown sugar 1 tsp
• baguette 1 pc.

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into large cubes.
4. 4. Halve two onions and peel them.
5. 5. Dice the onions finely.
6. 6. Place the meat, onion cubes, and red wine in a bowl.
7. 7. Mix the ingredients well together.
8. 8. Let the mixture marinate covered for about 30 minutes.
9. 9. Peel the carrots and cut off the ends.
10. 10. Dice the carrots.
11. 11. Peel the celery.
12. 12. Dice the celery.
13. 13. Clean the leek and remove the root end.
14. 14. Cut the leek into pieces.
15. 15. Drain the meat from the marinade.
16. 16. Catch the marinade in a container.
17. 17. Pat the meat dry again.
18. 18. Heat the oil in a pot over medium to high heat.
19. 19. Fry the meat on all sides for about 4 to 5 minutes.
20. 20. Add the prepared vegetables to the pot.
21. 21. Add the bay leaves and rosemary.
22. 22. Pour in the caught marinade.
23. 23. Season the dish with salt and pepper.
24. 24. Bring everything to a boil.
25. 25. Reduce the heat to low.
26. 26. Simmer the dish covered for about 2 hours.
27. 27. Clean the mushrooms as needed.
28. 28. Halve or quarter the mushrooms depending on their size.
29. 29. Halve the remaining onion and peel it.
30. 30. Chop the onion finely.
31. 31. Heat a frying pan over high heat.
32. 32. Fry the bacon without additional fat for about 3 to 4 minutes until crispy.
33. 33. Remove the bacon from the pan.
34. 34. Let the bacon drain on kitchen paper.
35. 35. Fry the mushrooms and onion in the remaining bacon fat for about 4 minutes.
36. 36. Add the mushrooms and onion to the stew pot.
37. 37. Add the crispy bacon to the pot as well.
38. 38. Taste the finished dish and adjust with salt, pepper, and a little sugar.
39. 39. Plate the Beef Bourguignon.
40. 40. Serve the dish with baguette.

Nutrition per serving

• kcal: 750
• Protein: 50 g · Fett/Fat: 40 g · Carbs: 40 g