Boeuf Bourguignon
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- pancetta dolce 150 gr
- polpa di manzo 1.4 kg
- cipolla 1
- carote 1-2
- sale q.b
- farina 2 cucchiai
- vino rosso 1 bottiglia
- dado granulare q.b
- alloro 2-3
- concentrato di pomodoro 1 cucchiaio
- aglio 1 spicchio
- olio q.b
- pepe q.b
- 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
As a busy housewife, I'm always looking for ways to make hearty and flavorful meals that will warm up my family on a cold winter night. This boeuf bourguignon recipe is a perfect fit for those nights when I want something special but don't have a lot of time to spend in the kitchen.The rich, savory flavors of the beef and red wine are sure to please even the pickiest eaters, and the best part is that it can be made in one pot. I love that I can simply brown the meat and vegetables, then add the wine, stock, and seasonings and let it simmer away in the oven. It's the perfect way to create a delicious and comforting meal without a lot of fuss.
Tip: If you don't have time to bake the boeuf bourguignon in the oven, you can simmer it on the stovetop over low heat for 2-3 hours. Just be sure to keep an eye on it and add more stock or water as needed.
Step-by-step
- Brown the pancetta in a skillet with a little oil; remove it and brown the diced meat in the same skillet; remove the meat and brown the carrots and onion.
- Reunite everything in the skillet, adding salt, pepper and flour and brown for a few minutes.
- Stir in the wine and stock and add a sprig of bay leaves, the tomato concentrate and the garlic.
- Boil everything for a few minutes and bake the boeuf bourguignon at 200° for 2 hours until the sauce has reduced.
- Finally serve accompanied with mashed potatoes or polenta.
