Classic Beef – Boeuf Bourguignon
Servings: 4
Calories: 482kcal
Ingredients
- 500 g Stewing Beef Cut into largish chunks. About 2 inches square
- 2 Medium Onions Peeled and finely sliced
- 1 Medium Carrot Peeled and finely diced
- 1 stick Celery Cleaned and sliced
- 300 g Button Mushroom
- 300 g Shallots
- 50 g Butter
- 1 tablespoon Olive oil
- 350 ml Red Wine
- Salt and Pepper to Season
- 1 Bouquet Garni I use a handful of rosemary, bay and thyme
- 2 cloves Garlic Crushed or finely chopped
Instructions
- Heat about two thirds of the butter and oil in a heavy based pan that can be put into the oven. Pre heat the oven to 160c
- Soften the onions for 5 to 10 minutes. Then add the garlic, carrot and celery and cook for 2-3 minutes.
- Remove the softened vegetables from the pan and set to one side
- Raise the heat and brown the meat in batches
- Return the vegetables to the pan and add in the wine and bouquet garni
- Bring the mixture to a gentle simmer, put the lid on and place in the oven.
- Cook for 3-4 hours, checking very occasionally stirring and adding a little water if necessary.
- Half an hour before you want to eat, heat a little more butter and oil in a frying pan. Brown the shallots, then the button mushrooms, before adding both to the casserole and continuing to cook in the oven.
- To serve, check and season with salt and pepper to taste and remove the bouquet garni
Nutrition
Calories: 482kcal | Carbohydrates: 27g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 183mg | Potassium: 1222mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3153IU | Vitamin C: 15mg | Calcium: 154mg | Iron: 7mg