Shortcut beef Bourguignon

Based on 13 ratings
Sponsored

Devan

Editor at Kitchen Stories

Difficulty

Easy 👌
25
min.
Preparation
120
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
480 g beef chuck
300 g brown mushrooms
300 g carrot
shallots
1 clove garlic
200 g smoked bacon
bay leaf
3 sprigs thyme
3 sprigs rosemary
2 tsp flour
650 ml full-bodied red wine
500 ml beef stock
salt
vegetable oil (for frying)
baguette (for serving)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • peeler
  • large ovenproof pot with lid
  • rubber spatula
  • ladle

Nutrition per serving

Cal
838
Protein
37 g
Fat
64 g
Carb
12 g
  • Step 1/3

    Preheat the oven to 200°C/390°F. Quarter the brown mushrooms. Peel the carrots, shallots, and garlic cloves then dice and set aside. Dice the bacon. Set a large ovenproof pot over medium heat and add vegetable oil and mushrooms and let cook for approx. 5 min. Remove and set aside.
    • 300 g brown mushrooms
    • 300 g carrot
    • shallots
    • 1 clove garlic
    • 200 g smoked bacon
    • vegetable oil (for frying)
    • oven
    • cutting board
    • knife
    • peeler
    • large ovenproof pot with lid
    • rubber spatula

    Preheat the oven to 200°C/390°F. Quarter the brown mushrooms. Peel the carrots, shallots, and garlic cloves then dice and set aside. Dice the bacon. Set a large ovenproof pot over medium heat and add vegetable oil and mushrooms and let cook for approx. 5 min. Remove and set aside.

  • Step 2/3

    Add some more vegetable oil to the pot and then add the beef and season with salt. Sear until brown on all sides then add bacon, shallots, carrots, bay leaf, thyme, rosemary, and sauté briefly. Add flour and red wine, and let it reduce for approx. 10 min. Then add beef stock, cover, and transfer to a preheated oven and bake at 180°C/350°F for approx. 2 hrs.
    • 480 g beef chuck
    • bay leaf
    • 3 sprigs thyme
    • 3 sprigs rosemary
    • 2 tsp flour
    • 650 ml full-bodied red wine
    • 500 ml beef stock
    • vegetable oil (for frying)
    • salt

    Add some more vegetable oil to the pot and then add the beef and season with salt. Sear until brown on all sides then add bacon, shallots, carrots, bay leaf, thyme, rosemary, and sauté briefly. Add flour and red wine, and let it reduce for approx. 10 min. Then add beef stock, cover, and transfer to a preheated oven and bake at 180°C/350°F for approx. 2 hrs.

  • Step 3/3

    Ladle into serving bowls and serve with baguette. Enjoy!
    • baguette (for serving)
    • ladle

    Ladle into serving bowls and serve with baguette. Enjoy!