Boeuf Bourguignon
TM6 TM5

Boeuf Bourguignon

4.3 (6 rating)

Ingredients

  • 36 oz beef chuck, cubed (2 in.)
  • 3 oz all-purpose flour
  • ½ - 1 oz dried porcini mushrooms, to taste
  • ½ - 1 oz fresh parsley, leaves only, to taste, plus extra to garnish
  • 5 garlic cloves
  • 8 oz yellow onions, quartered
  • 4 oz celery, cut into pieces (2 in.)
  • 4 oz carrots, cut into pieces (2 in.)
  • 3 dried bay leaves
  • 1 bottle red wine, Cabernet (750 ml)
  • 5 tbsp vegetable oil, divided, to fry
  • 1 oz extra virgin olive oil
  • 8 oz bacon, cut into pieces (1 in.)
  • 25 oz beef stock
  • 1 tbsp vegetable oil, to fry, divided
  • 1 tbsp butter, divided
  • 16 oz fresh brown mushrooms, cleaned and halved, divided
  • 4 pinches salt, divided
  • 1 tbsp brown sugar
  • 2 tbsp water
  • 8 oz pearl onions, peeled (see Tip)
  • 8 oz water (approx. 1 cup)
  • mashed potatoes, to serve

Nutrition
per 1 portion
Calories
4016 kJ / 959.8 kcal
Protein
58 g
Carbohydrates
40.5 g
Fat
51.8 g
Saturated fat
13.8 g
Fiber
4.6 g
Sodium
693.2 mg

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