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Beef Bourguignon with Pearl Onions

4 servings

150 minutes

Boeuf bourguignon

Energy value per serving

CaloriesProteinsFatsCarbohydrates

721.8

kcal

26.8g

grams

34.7g

grams

45.6g

grams

Ingredients

4servings

Beef

1

pc

Bacon

150

g

Garlic

2

clove

Bouquet garni

1

bunch

Red wine

0.75

l

Fresh champignons

200

g

Onion

2

head

Tomato paste

1

tbsp

Carrot

1

pc

Pearl onion

5

pc

Butter

50

g

Ground black pepper

to taste

Bay leaf

1

pc

Cooking steps

1
Remove the bacon. Add small onions to the pan - they will absorb the fat from the bacon.
Required ingredients:
1. Bacon: 150 g
2. Pearl onion: 5 piece

2
Add herbs (sage, thyme, parsley) to the meat, two large chopped onions, chopped carrots, garlic, and crushed black pepper. Pour everything with red wine.
Required ingredients:
1. Bouquet garni: 1 bunch
2. Onion: 2 heads
3. Carrot: 1 piece
4. Garlic: 2 cloves
5. Ground black pepper: to taste
6. Red wine: 0.75 l

3
We close it and leave it in the fridge overnight.

4
We take out the meat and set the marinade aside - it will be needed soon. We dry the pieces of meat with a paper towel.
Required ingredients:
1. Beef: 1 piece

5
Fry the meat until brown on each side.

6
Now it's the turn of the marinade. I put the filtered marinade to heat and simultaneously sautéed some vegetables from it.
Required ingredients:
1. Red wine: 0.75 l
2. Onion: 2 heads
3. Carrot: 1 piece

7
Pour the meat with heated marinade, add sautéed vegetables and a bouquet garni.
Required ingredients:
1. Bouquet garni: 1 bunch

8
Next, we prepare a 'roux' by melting 4 tablespoons of butter and 4 tablespoons of flour.
Required ingredients:
1. Butter: 50 g
2. Tomato paste: 1 tablespoon

9
Add 'ru' to the pot, mix well, and let it simmer on low heat for 2 hours.

10
Preparing the filling. Cut the bacon into small pieces. Fry longer on low heat.
Required ingredients:
1. Bacon: 150 g

11
We extract the bacon. We throw small onions into the pan — they will absorb the fat from the bacon.
Required ingredients:
1. Pearl onion: 5 piece

12
After the onions are browned, we remove them and add chopped mushrooms to the pan, frying for just a couple of minutes.
Required ingredients:
1. Fresh champignons: 200 g

13
Add this filling and a spoon of tomato paste to the meat sauce that has simmered for 2 hours. Mix, add salt and pepper to taste, and simmer for another 30 minutes.
Required ingredients:
1. Tomato paste: 1 tablespoon
2. Ground black pepper: to taste

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