Zutaten für Beef Bourguignon
- 2 tablespoons butter
- 8 ounces cremini mushrooms
- 1 large onion
- 2 pounds boneless lean beef stew meat
- 1/4 cup all-purpose flour
- 2 cups beef stock
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley
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Zubereitung von Beef Bourguignon
- Melt 2 tablespoons of butter in a large Dutch oven or oven-safe pot over medium-high heat. Add 1 large chopped onion and 8 ounces of sliced cremini mushrooms. Cook until softened and lightly browned, about 5-7 minutes. Remove from pot and set aside.
- Add 2 pounds of beef stew meat, cut into 1-inch cubes, to the pot in batches. Brown the beef well on all sides, ensuring not to overcrowd the pot. Remove and set aside.
- Sprinkle 1/4 cup of all-purpose flour over the remaining fat in the pot. Cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in 2 cups of beef broth, 1 cup of dry red wine (like Burgundy), and 2 tablespoons of tomato paste. Bring to a boil, stirring constantly until the sauce thickens slightly.
- Add 4 cloves of minced garlic, 1 teaspoon of dried thyme, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Return the browned beef, onions, and mushrooms to the pot. Stir to combine.
- Transfer the mixture to a large casserole dish or cover the Dutch oven.
- Cover and bake in a preheated oven at 350°F (175°C) for 2 hours.
- Remove from oven. If using a Dutch oven, cover and simmer on low for another 30 minutes. Stir in 1/4 cup of chopped fresh parsley before serving.
- Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
44g
Fat
33g
Carbs
10g
