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Beef
Boeuf Bourguignon
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Recipe

18 INGREDIENTS • 5 STEPS • 2HRS 40MINS

Boeuf Bourguignon

5
1 rating
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.
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Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com
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.
2HRS 40MINS
Total Time
$8.44
Cost Per Serving
Ingredients
Servings
4
US / Metric
Cranberry Beans
1 can
(400 g)
Cranberry Beans, drained
or 1 cup Dried Cranberry Beans
Beef Chuck
2.6 lb
Beef Chuck
cut into 2 cm pieces
Butter
2 Tbsp
Butter
Olive Oil
2 Tbsp
Olive Oil
Carrot
4
Carrots, peeled, diced
Garlic
5 cloves
Garlic, sliced
Shallot
18
Shallots, peeled
Beef Stock
3 cups
Beef Stock
Red Wine
2 cups
Red Wine
Bay Leaf
5
Bay Leaves
Fresh Thyme
3 stalks
Fresh Thyme
Lardon
1 cup
Lardon
Tuscan Kale
1 bunch
Tuscan Kale
or Curly Kale
Fresh Parsley
2 Tbsp
Chopped Fresh Parsley
Mashed Potatoes
to taste
Mashed Potatoes
Used Potato Puree, for serving
Sourdough Bread
to taste
Sourdough Bread
optional
Sea Salt Flakes
to taste
Sea Salt Flakes
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
1300
Fat
73.2 g
Protein
86.4 g
Carbs
49.4 g
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Boeuf Bourguignon
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Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com

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.
Cooking InstructionsHide images
step 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.
step 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).
step 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.
step 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.
step 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.
Tags
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Beef
Comfort Food
Lunch
Shellfish-Free
Dinner
French
Stew
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