Beef Bourguignon

Ingredients

• 1 kg Beef (chuck or short rib), cubed
• 150 g Lardons (bacon cubes)
• 200 g Cremini mushrooms, quartered
• 2 Carrots, diced
• 1 Onion, chopped
• 2 Zehen Garlic, minced
• 750 ml Dry red wine (Burgundy)
• 250 ml Beef broth
• 2 EL Tomato paste
• 2 EL All-purpose flour
• 1 Zweig Fresh thyme sprig
• 1 Bay leaf
• 2 EL Olive oil
• Salz und Pfeffer Salt and pepper to taste

Instructions

1. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside.
2. Season the beef with salt and pepper. In the same pot, brown the beef in batches on all sides. Remove and set aside.
3. Sauté carrots and onions in the pot until softened (about 5-7 minutes). Add garlic and cook for 1 more minute.
4. Sprinkle flour over the vegetables and cook for 1 minute. Stir in tomato paste.
5. Deglaze with red wine, scraping up any browned bits from the bottom of the pot. Add beef broth, thyme, and bay leaf. Return the beef and bacon to the pot.
6. Bring to a boil, then reduce heat, cover, and simmer for 2.5 to 3 hours, or until the meat is very tender.
7. Add the mushrooms during the last 30 minutes of cooking.
8. Before serving, remove the thyme and bay leaf. Garnish with parsley and serve with boiled potatoes or noodles.

Nutrition