Bœuf bourguignon
Beef simmered in red wine with carrots, lardons and mushrooms.
Active time40 min
Cooking3 h
Total3 h 30 min
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Ingredients
- 200 g carrots
- 150 g button mushrooms
- 150 g onions
- 100 g smoked bacon
- 800 g beef blade
- 600 ml red wine
Preparation
Peel and slice the onion. Peel the carrots and cut into rounds. Clean the mushrooms and cut into quarters. Cut the bacon into lardons and the beef into large cubes.
200 g carrots150 g button mushrooms150 g onions100 g smoked bacon800 g beef blade- knife
- chopping board
Fry the lardons and onion in a casserole dish for 5 minutes. Add the beef and brown on all sides for 10 minutes.
- casserole dish
- spatula
Pour in the wine, add the carrots and bring to a simmer. Cover and simmer over a very low heat for 2 hours 10 minutes. Add a little water if the liquid reduces too much. Continue with the mushrooms in the next step for a total simmering time of 2 hours 30 minutes.
600 ml red wine- casserole dish
- lid
Add the mushrooms and simmer for a further 20 minutes. Check that the beef is tender before serving; cook for longer if necessary.
- casserole dish
- knife
Allergens
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration