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
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Preheat the oven to 170 degrees Celsius (338 Fahrenheit).
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Heat the butter and olive oil in a large, ovenproof casserole over medium heat.
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Once meltified, add the beef cubes and season with salt and pepper. Cook the cubes for around 5 minutes until they start to brown.
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Add the carrots, onions, garlic and mushrooms, stir and cook for 10 minutes or until the vegetables start to soften.
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Lower the heat then pour in the red wine, tomato paste, thyme and bay leaves.
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Bring the pot to a simmer then cover it with a lid and place in the preheated oven.
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Cook the Boeuf Bourguignon in the oven for 1 hour and 20 minutes.
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Once cooked, take off the lid and stir in the freshly chopped parsley. Serve and enjoy!
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Keep warm and cosy while you devour this tasty Boeuf Bourguignon!
Recommended Sides
- Mashed potatoes
- Steamed greens
- Apple sauce
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