Main course

Boeuf Bourguignon

Beef chuck slowly braised in Burgundy wine with bacon, carrots, mushrooms, and pearl onions.

What you’ll need

• beef chuck: 1500 g
• Burgundy red wine: 750 ml
• bacon: 250 g
• carrots: 350 g
• pearl onions: 350 g
• button mushrooms: 400 g
• flour: 50 g
• beef stock: 600 ml
• garlic: 20 g
• tomato paste: 40 g
• thyme: 8 g
• bay leaves: 2 pcs
• butter: 60 g
• salt: 16 g
• black pepper: 5 g

How to make it

1. Cut the beef into 4-5 cm cubes, pat dry, and season with salt and pepper. Cut the bacon into batons and carrots into rounds, mince the garlic, halve the mushrooms, and peel the pearl onions.

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