Ingredientes para Beef Bourguignonne
- 3 lbs beef chuck roast, cut into 1 1/2 inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 6 slices bacon, diced
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 cups beef stock
- 1 tbsp tomato paste
- 1 tbsp fresh thyme
- 12-16 small white pearl onions, peeled
- 3 carrots, peeled and sliced into 1-inch pieces
- 3 tbsp unsalted butter, divided
- 2 tbsp all-purpose flour
- 16 oz cremini mushrooms, sliced
- Fresh parsley, chopped (for garnish, optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Bourguignonne? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Beef Bourguignonne
- Pat beef slices dry with paper towels. Season generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat 2 tablespoons of oil. Sear beef in batches until browned on both sides, about 2-3 minutes per side. Remove and set aside.
- Add diced bacon to the pot and cook over medium-low heat until crispy, about 5-7 minutes. Remove bacon and set aside, reserving bacon fat.
- Leave 2 tablespoons of bacon fat in the pot. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and cook for 1 minute.
- Stir in beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
- Add pearl onions and carrots to the pot. Simmer uncovered for 20-30 minutes, or until vegetables are tender and sauce has reduced slightly.
- In a small bowl, whisk together 2 tablespoons of butter and flour until smooth. Gradually whisk into the sauce. Simmer for 2 minutes to thicken.
- In a separate skillet, heat 1 tablespoon of butter and 1 tablespoon of oil. Sauté sliced mushrooms until browned and tender, about 10 minutes.
- Add the seared beef, cooked bacon, and sautéed mushrooms to the pot with the sauce and vegetables.
- Gently heat through for 5-10 minutes, ensuring the beef is heated but not overcooked. Do not boil.
- Taste and adjust seasoning as needed. Serve immediately, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
19g
Fat
108g
Carbs
4g
