Shortcut beef Bourguignon

Shortcut beef Bourguignon

Based on 23 ratings

Difficulty

Easy 👌

Preparation

25 min

Baking

120 min

Resting

0 min

Ingredients

2Servings
240 g
beef chuck
150 g
brown mushrooms
150 g
carrot
2
shallots
½ clove
garlic
100 g
smoked bacon
½
bay leaf
sprigs
thyme
sprigs
rosemary
1 tsp
flour
325 ml
full-bodied red wine
250 ml
beef stock
salt
vegetable oil (for frying)
baguette (for serving)
MetricImperial

Utensils

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

How-To Videos

homemade-beef-stock

Homemade beef stock

how-to-clean-mushrooms

How to clean mushrooms

how-to-prepare-garlic

How to prepare garlic

Nutrition per serving

Cal838
Fat64 g
Protein37 g
Carb12 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.
    • 150 g brown mushrooms
    • 150 g carrot
    • 2 shallots
    • ½ clove garlic
    • 100 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.
    • 240 g beef chuck
    • ½ bay leaf
    • sprigs thyme
    • sprigs rosemary
    • 1 tsp flour
    • 325 ml full-bodied red wine
    • 250 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!

  • Enjoy your meal!

    Shortcut beef Bourguignon

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