Include opening and closing sections as well.

General Information

• Servings: 4
• Keywords: Boeuf Bourguignon, Beef Stew, French Beef Stew
• Calories: 435
• Protein: 34.5 g
• Carbs: 21.5 g
• Fats: 21 g
• Preparation Time: 30 mins
• Cooking Time: 1 hour 30 mins

Ingredients

• 800g beef chuck, cubed
• 40g butter
• 2 tbs olive oil
• 2 carrots, diced
• 2 onions, diced
• 1 garlic clove, finely chopped
• 500ml red Burgundy wine
• 2 tbs tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 4 tbs freshly chopped parsley
• 250g small mushrooms

Directions

1. Preheat the oven to 170 degrees Celsius (338 Fahrenheit).

2. Heat the butter and olive oil in a large, ovenproof casserole over medium heat.

3. Once meltified, add the beef cubes and season with salt and pepper. Cook the cubes for around 5 minutes until they start to brown.

4. Add the carrots, onions, garlic and mushrooms, stir and cook for 10 minutes or until the vegetables start to soften.

5. Lower the heat then pour in the red wine, tomato paste, thyme and bay leaves.

6. Bring the pot to a simmer then cover it with a lid and place in the preheated oven.

7. Cook the Boeuf Bourguignon in the oven for 1 hour and 20 minutes.

8. Once cooked, take off the lid and stir in the freshly chopped parsley. Serve and enjoy!

9. Keep warm and cosy while you devour this tasty Boeuf Bourguignon!

Recommended Sides

• Mashed potatoes
• Steamed greens
• Apple sauce