By Louis Toogood
Beef Bourguignon
3 steps
Prep:25minCook:3h
Why Bourguignon? The dish owes its name to the two main ingredients, beef and wine, for which Burgundy is famous.
Updated at: Thu, 17 Aug 2023 14:14:44 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories910.1 kcal (46%)
Total Fat43.3 g (62%)
Carbs39.3 g (15%)
Sugars15.8 g (18%)
Protein55.4 g (111%)
Sodium1197.1 mg (60%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut the meat into large cubes. Peel the onion and stud with cloves. Peel the carrots and shallots. Wash and dry the carrots and cut them into slices. Finely chop the shallots. Lightly crush the peppercorns.
Step 2
Heat the oil in a casserole dish and brown the meat on all sides. Remove it from the dish and replace it with the chopped shallots. Soften over low heat until translucent. Sprinkle with flour and cook for 2 to 3 minutes, stirring constantly. Add the red wine, thyme, bay leaf and peppercorns and crumble the stock cubes. Mix together, then add the meat, carrots and onion. Pour in enough water to cover the meat and cook, with a lid on, for 3 hours, stirring occasionally. 20 minutes before the end of cooking, remove the lid to let the sauce thicken. Taste and adjust seasoning if necessary.
Step 3
Sprinkle with parsley and serve with steamed potatoes, tagliatelle or other fresh pasta.
Notes
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Makes leftovers
