Creado con IA
Beef Bourguignon
150 min Avanzada
Ingredientes
4 Raciones
- beef chuck800 g
- all-purpose flour3 tablespoons
- bacon6 slices
- red wine2 cups
- beef stock2 cups
- onion1 whole
- carrots2 whole
- garlic2 cloves
- tomato paste1 tablespoon
- bay leaf1 leaf
- thyme sprigsas needed
- saltto taste
- pepperto taste
- butterfor frying
- mushrooms200 g
- pearl onions10 whole
Preparación
- 1
Season the beef cubes with salt and pepper, then toss them with the flour to coat.
- 2
In a large pot or Dutch oven, fry the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the fat in the pot.
- 3
Increase the heat to medium-high and add the beef cubes to the pot in batches, browning them on all sides. Remove the browned beef and set aside.
- 4
In the same pot, add a knob of butter if needed and sauté the chopped onion and sliced carrots until the onion is translucent.
- 5
Add the minced garlic and cook for another minute.
- 6
Stir in the tomato paste and cook for a minute to remove the raw flavor.
- 7
Pour in the red wine and beef stock, then add the bay leaf and thyme sprigs. Bring to a simmer.
- 8
Return the beef and bacon to the pot. Cover and simmer gently for about 2 hours, or until the beef is tender.
- 9
