Créé avec l’IA
Beef Bourguignon
180 min 600 kcal par portion Avancé
Ingrédients
4 Portions
- beef chuck500 g
- olive oil2 tablespoons
- onion1 whole
- carrots2 whole
- garlic2 cloves
- flour2 tablespoons
- red wine2 cups
- beef broth1 cup
- tomato paste1 tablespoon
- bay leaf1 whole
- saltto taste
- pepperto taste
- fresh thyme2 tablespoons
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef chuck cubes and brown them on all sides. Remove the beef and set aside.
- 2
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sliced carrots, and sauté until the onion is translucent.
- 3
Add the minced garlic and cook for another minute.
- 4
Sprinkle the flour over the vegetables and stir well to coat.
- 5
Pour in the red wine and beef broth, stirring to combine. Add the tomato paste and mix well.
- 6
Return the beef to the pot. Add the bay leaf, salt, pepper, and fresh thyme.
- 7
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 2 to 3 hours, or until the beef is tender.
- 8
Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed.
- 9
