Beef Bourguignon

Name: Beef Bourguignon
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 180 g beef chuck or shin; 25 g smoked streaky bacon; 120 ml red Burgundy or other Pinot Noir; 80 ml beef stock; 60 g pearl onions or small shallots; 70 g carrot; 70 g button mushrooms; 1 tsp tomato purée; 1 tsp plain flour; 10 g butter; 1 tsp sunflower oil; 1 clove garlic; 1 bay leaf; 2 sprigs thyme; 2 sprigs flat-leaf parsley; salt; black pepper

The classic Burgundian stew: beef slowly braised in red wine with bacon, pearl onions and mushrooms until the sauce is dark and glossy and the meat falls apart at the touch of a fork.

Lunch & dinner 25g+ protein Under 20g carbs

170 min20 prep · 150 cookMedium665 kcalper serving

Method

Heat the oven to 160C. Pat 180 g of beef cubes thoroughly dry with kitchen paper and season them generously with salt and black pepper — dry meat is the difference between browning and steaming.
In a small cast-iron casserole over medium heat, render 25 g of bacon lardons in 1 tsp of sunflower oil for 3-4 minutes until the fat runs and the lardons are golden. Lift them out with a slotted spoon and set aside, leaving the fat in the pot.
Turn the heat to medium-high and brown the beef in the bacon fat, in a single uncrowded layer, for 6-8 minutes, turning so every side takes a deep crust. Add 60 g of pearl onions and 70 g of carrot rounds and let them colour for 3 minutes.