Créé avec l’IA
Beef Burgundy
180 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- beef chuck1,5 pounds
- red wine2 cups
- beef broth2 cups
- olive oil1 tablespoon
- carrots2 medium
- onion1 medium
- garlic2 cloves
- tomato paste1 tablespoon
- thyme1 teaspoon
- bay leaf1 leaf
- mushrooms8 ounces
- saltto taste
- pepperto taste
Instructions
- 1
Heat the olive oil in a large pot over medium-high heat.
- 2
Add the beef chuck cubes and brown them on all sides. Remove the beef and set aside.
- 3
In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
- 4
Stir in the tomato paste and cook for another minute.
- 5
Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- 6
Return the beef to the pot and add the beef broth, sliced carrots, thyme, and bay leaf.
- 7
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about
- 8
5 to 2 hours, or until the beef is tender.
- 9
In the last 30 minutes of cooking, add the sliced mushrooms.
