Boeuf Bourguignon
Difficulty Moderate
Cuisine French
Diets Omnivore
Yield 6 Servings
Source Link
Nutrition Facts
Boeuf Bourguignon
A moderate French dish perfect for omnivore diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Boeuf Bourguignon
Ingredientssubstitutes
Boeuf Bourguignon
beef chuck roast/shoulder clod
-
1200g
bacon
-
100g
onion
-
2pcs
carrots
-
2pcs
garlic
-
6cloves
button mushrooms
-
250g
onion
-
15pcs
fennel seeds
-
2pcs
red wine
-
750ml
Beef Stock, Cube
-
600ml
thyme
-
1bunch
butter
-
2tbsp
all-purpose flour
-
3tbsp
table salt
-
1tsp
ground black pepper
-
1tsp
tomato (mother sauce)
-
2tbsp
Boeuf Bourguignon Instructions
Prep
1. Trim any tendons from the beef and cut into large chunks. Season the meat generously with salt and black pepper, then roll the pieces in all-purpose flour. Safety Flag: Wash hands and all surfaces thoroughly after handling raw meat.
Cook
2. Heat butter in a large pot over high heat. Sear the beef in batches until browned, then transfer to a bowl. Sauté the bacon cubes until crispy; remove bacon from the pot but keep the fat in the pan.
3. In the same pot with the bacon fat, sauté the onions, carrots, and garlic until they begin to color. Add tomato paste and fry for another 2-3 minutes.
4. Pour in the red wine and bring to a boil for a couple of minutes. Add the beef stock, fresh thyme, bay leaves, and the whole small onions.
5. Return the seared beef and bacon to the pot and bring back to a boil. Reduce heat to low, cover with a lid, and let it simmer for approximately 3 hours.
6. Toward the end of the cooking time, sauté the mushrooms in butter with salt and pepper until golden.
Serve
7. Stir the cooked mushrooms into the stew. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed.
8. Top with freshly chopped parsley or thyme and serve alongside mashed potatoes.
Trim any tendons from the beef and cut into large chunks. Season the meat generously with salt and black pepper, then roll the pieces in all-purpose flour. Safety Flag: Wash hands and all surfaces thoroughly after handling raw meat.
Heat butter in a large pot over high heat. Sear the beef in batches until browned, then transfer to a bowl. Sauté the bacon cubes until crispy; remove bacon from the pot but keep the fat in the pan.
In the same pot with the bacon fat, sauté the onions, carrots, and garlic until they begin to color. Add tomato paste and fry for another 2-3 minutes.
Pour in the red wine and bring to a boil for a couple of minutes. Add the beef stock, fresh thyme, bay leaves, and the whole small onions.
Return the seared beef and bacon to the pot and bring back to a boil. Reduce heat to low, cover with a lid, and let it simmer for approximately 3 hours.
Toward the end of the cooking time, sauté the mushrooms in butter with salt and pepper until golden.
Stir the cooked mushrooms into the stew. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed.
Top with freshly chopped parsley or thyme and serve alongside mashed potatoes.
Trim any tendons from the beef and cut into large chunks. Season the meat generously with salt and black pepper, then roll the pieces in all-purpose flour. Safety Flag: Wash hands and all surfaces thoroughly after handling raw meat.
Heat butter in a large pot over high heat. Sear the beef in batches until browned, then transfer to a bowl. Sauté the bacon cubes until crispy; remove bacon from the pot but keep the fat in the pan.
In the same pot with the bacon fat, sauté the onions, carrots, and garlic until they begin to color. Add tomato paste and fry for another 2-3 minutes.
Pour in the red wine and bring to a boil for a couple of minutes. Add the beef stock, fresh thyme, bay leaves, and the whole small onions.
Return the seared beef and bacon to the pot and bring back to a boil. Reduce heat to low, cover with a lid, and let it simmer for approximately 3 hours.
Toward the end of the cooking time, sauté the mushrooms in butter with salt and pepper until golden.
Stir the cooked mushrooms into the stew. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed.
Top with freshly chopped parsley or thyme and serve alongside mashed potatoes.
Boeuf Bourguignon
Trim any tendons from the beef and cut into large chunks. Season the meat generously with salt and black pepper, then roll the pieces in all-purpose flour. Safety Flag: Wash hands and all surfaces thoroughly after handling raw meat.
Heat butter in a large pot over high heat. Sear the beef in batches until browned, then transfer to a bowl. Sauté the bacon cubes until crispy; remove bacon from the pot but keep the fat in the pan.
In the same pot with the bacon fat, sauté the onions, carrots, and garlic until they begin to color. Add tomato paste and fry for another 2-3 minutes.
Pour in the red wine and bring to a boil for a couple of minutes. Add the beef stock, fresh thyme, bay leaves, and the whole small onions.
Return the seared beef and bacon to the pot and bring back to a boil. Reduce heat to low, cover with a lid, and let it simmer for approximately 3 hours.
Toward the end of the cooking time, sauté the mushrooms in butter with salt and pepper until golden.
Stir the cooked mushrooms into the stew. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed.
Top with freshly chopped parsley or thyme and serve alongside mashed potatoes.
Boeuf Bourguignon
Trim any tendons from the beef and cut into large chunks. Season the meat generously with salt and black pepper, then roll the pieces in all-purpose flour. Safety Flag: Wash hands and all surfaces thoroughly after handling raw meat.
Heat butter in a large pot over high heat. Sear the beef in batches until browned, then transfer to a bowl. Sauté the bacon cubes until crispy; remove bacon from the pot but keep the fat in the pan.
In the same pot with the bacon fat, sauté the onions, carrots, and garlic until they begin to color. Add tomato paste and fry for another 2-3 minutes.
Pour in the red wine and bring to a boil for a couple of minutes. Add the beef stock, fresh thyme, bay leaves, and the whole small onions.
Return the seared beef and bacon to the pot and bring back to a boil. Reduce heat to low, cover with a lid, and let it simmer for approximately 3 hours.
Toward the end of the cooking time, sauté the mushrooms in butter with salt and pepper until golden.
Stir the cooked mushrooms into the stew. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed.
Top with freshly chopped parsley or thyme and serve alongside mashed potatoes.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
beef chuck roast/shoulder clod
beef brisket
beef flank steak
beef ground beef
Instead of
bacon
pork bone-in neck steaks
pork diced shoulder
pork filet mignon
Instead of
onion
fennel bulbs
garlic
leeks
Instead of
carrots
beets
parsnips
potatoes
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
button mushrooms
cremini
enoki
king oyster
Instead of
onion
fennel bulbs
garlic
leeks
Instead of
fennel seeds
black peppercorns
cardamom pods (black)
cardamom pods (green)
Instead of
red wine
dessert wine
fortified wine
rosé wine
Instead of
Beef Stock, Cube
beurre blanc
Chicken Bouillon Cube
cocktail sauce
Instead of
thyme
basil
chives
cilantro
Instead of
butter
bacon fat
chicken fat (schmaltz)
duck fat
Instead of
all-purpose flour
almond flour
barley flour
buckwheat flour
Instead of
table salt
flake salt
garlic salt
himalayan pink salt
Instead of
ground black pepper
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
tomato (mother sauce)
béchamel
demi-glace
espagnole