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.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.