Boeuf Bourguignon
Boeuf bourguignon is a classic French stew made with red wine and beef. It is a hearty and flavorful dish that is perfect for a cold winter night.
Boeuf bourguignon is a classic French stew made with red wine and beef. It is a hearty and flavorful dish that is perfect for a cold winter night.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 persone (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Rosolare in una padella con un filo di olio la pancetta; toglierla e rosolare nella stessa padella la carne a cubetti; togliere anche la carne e rosolare carote e cipolla.
- Ora riunire il tutto nella padella aggiungendo sale pepe e farina e far rosolare per qualche minuto.
- Sfumare con il vino e il brodo e aggiungere una toglia di alloro, il concentrato di pomodoro e l'aglio.
- Far bollire il tutto per qualche minuti e infornare a 200° la boeuf bourguignon per 2 ore fino a che il sugo non si è ristretto.
- Infine servire accompagnando con del purè o della polenta.
Operating on a strict protein budget means prioritizing cuts with enough collagen to transform gelatin into rich body during a long braise, bypassing expensive tenderloins entirely in favor of chuck or round. Preserved ingredients like bouillon and tomato paste offer deep umami shortcuts without the higher cost of fresh veal stock, though fresh carrots, onions, and garlic add essential aromatic structure that commercial powders lack. Browning the meat in batches prevents steaming, ensuring the surface develops deep Maillard compounds that color the sauce naturally before the entire pot goes into the oven at 200 degrees Celsius for two hours. Testing doneness relies entirely on physical resistance rather than a thermometer, as a wooden spoon should effortlessly push through the beef cubes when the collagen has fully dissolved. When the sauce coats the back of a spoon with a glossy sheen and the liquid has reduced by half, the stew is ready to serve over starch like mashed potatoes.
