Dinner and Lunch · French
Beef bourguignon
Classic slow-braised beef in red wine with mushrooms and pearl onions.
- Serves
- 4
- Prep
- 15 min
- Cook
- 1 h 40 min
- Total
- 1 h 55 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 servings- 700 g beef chuck, cubed
- 100 g bacon, diced
- 2 tbsp all-purpose flour
- 350 ml red wine
- 300 ml beef broth
- 200 g pearl onions
- 200 g mushrooms, halved
- 2 garlic cloves, crushed
- 1 bay leaf
- 1/2 tsp salt
Method
Cook the bacon in a large pot until crisp, then remove, leaving the fat.
Toss the beef in flour and brown it in the bacon fat in batches, then set aside.
Add the pearl onions and mushrooms and cook until lightly browned, then stir in the garlic.
Return the beef and bacon to the pot with the wine, broth and bay leaf.
Cover and simmer on low for 85 minutes, until the beef is tender.
Season with salt before serving.