Frans
Beef Bourguignon
Restaurant Zephyr
Ingrediënten
6 p
- 1.5 kg beef chuck or brisket, cut into 5 cm cubes
- 200 g thick-cut lardons
- 200 g pearl onions, peeled
- 300 g button mushrooms, quartered
- 2 carrots sliced, 1 large onion roughly chopped, 4 garlic cloves minced
- 750 ml Burgundy or Pinot Noir
- 500 ml beef stock
- 2 tbsp tomato paste
- Bouquet garni (thyme, bay leaf, parsley stalks)
- 3 tbsp plain flour, 3 tbsp olive oil
- Salt, pepper, fresh parsley
Bereiding
- Pat beef dry; season. In a Dutch oven, render lardons until golden; remove. Brown beef in batches. Remove.
- Sauté chopped onion and carrots until softened. Add garlic and tomato paste; cook 2 minutes.
- Sprinkle flour over vegetables; cook 1-2 minutes. Gradually add wine, scraping up browned bits.
- Return beef and lardons. Add stock and bouquet garni. Liquid should just cover the meat.
- Cover; braise at 160°C for 2.5-3 hours, until beef is meltingly tender.
- Sauté pearl onions in butter until golden. Sauté mushrooms until golden.
- Skim fat from surface. Add onions and mushrooms; simmer uncovered 15 minutes to thicken.
- Remove bouquet garni. Adjust seasoning. Serve with mashed potatoes or egg noodles, garnished with parsley.