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Boeuf Bourguignon
Détails de la recette
Un ragoût français traditionnel mijoté dans du vin rouge avec des légumes. Un plat de fête qui demande du temps mais récompense par sa saveur incomparable.
Préparation
45 minutes
Cuisson
3 hours
Portions
8 personnes
Ingrédients
| Ingrédient | Quantité |
|---|---|
| 1.5kg beef chuck, cubed | 1 portion |
| 200g bacon, diced | 1 portion |
| diced | 1 onions, |
| sliced | 1 carrots, |
| garlic, minced | 1 cloves |
| 750ml red wine | 1 portion |
| 500ml beef stock | 1 portion |
| 400g mushrooms | 1 portion |
| tomato paste | 1 tbsp |
| Fresh thyme and bay leaves | 1 portion |
| Salt and pepper | 1 portion |
Instructions
"[\"Preheat oven to 325°F (165°C).\",\"Cook bacon in a large Dutch oven until crispy, remove and set aside.\",\"Brown beef cubes in batches in the bacon fat, set aside.\",\"Sauté onions and carrots until softened.\",\"Add garlic and tomato paste, cook for 1 minute.\",\"Return beef and bacon to pot, add wine, stock, and herbs.\",\"Cover and braise in oven for 2.5-3 hours until meat is tender.\",\"Add mushrooms in the last 30 minutes of cooking.\",\"Serve with crusty bread or mashed potatoes.\"]"
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