This Boeuf Bourguignon Recipe is made with beef, lardons, carrots, Tuscan Kale, and cranberry beans, simmered in rich red wine gravy along with the beef stock. It's super tasty and loaded with amazing flavors. Serve this hearty and comforting meal for a family dinner with sourdough bread and potato puree on the side.
Total Time
2hr 40min
5.0
1 Rating
Author: Electrolux APAC
Servings:
4
Ingredients
•
1
can
(400 g)
Cranberry Beans
, drained
or 1 cup Dried Cranberry Beans
•
2.6
lb
Beef Chuck
•
2
Tbsp
Butter
•
2
Tbsp
Olive Oil
•
4
Carrots
, peeled, diced
•
5
cloves
Garlic
, sliced
•
18
Shallots
, peeled
•
3
cups
Beef Stock
•
2
cups
Red Wine
•
5
Bay Leaves
•
3
stalks
Fresh Thyme
•
1
cup
Lardon
•
1
bunch
Tuscan Kale
or Curly Kale
•
2
Tbsp
Chopped
Fresh Parsley
•
to taste
Mashed Potatoes
•
to taste
Sourdough Bread
(optional)
•
to taste
Sea Salt Flakes
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 170 degrees C (340 degrees F) Fan Bake. Put Butter (2 Tbsp) and Olive Oil (2 Tbsp) in a large frying pan set over medium-high heat. Add Beef Chuck (2.6 lb) and cook on all sides, until it has some nice color.
2.
Add Carrots (4), Garlic (5 cloves), Cranberry Beans (1 can), Lardon (1 cup), and Shallots (18), fry quickly for about 2-3 minutes. Then pour in the Beef Stock (3 cups), Red Wine (2 cups), and Fresh Thyme (3 stalks).
3.
Bring to boil, and add Bay Leaves (5). Transfer to an ovenproof dish and cook in the oven on shelf 2 for 2 to 3 hours or until the meat is very tender.
4.
When 20 minutes is left on beef cooking time, blanch Tuscan Kale (1 bunch) in boiling water. Then add kale to the dish and bring back to the oven for 10-15 minutes.
5.
Season with Sea Salt Flakes (to taste) and Ground Black Pepper (to taste). Sprinkle Fresh Parsley (2 Tbsp) on top and serve with Mashed Potatoes (to taste). Serve with Sourdough Bread (to taste), if needed.
Author's Notes
Yields 4-6 servings.
If you use dried borlotti, make sure to soak beans in cold water for 6 hours before cooking.
Nutrition Per Serving
CALORIES
1300
FAT
73.2 g
PROTEIN
86.4 g
CARBS
49.4 g
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