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RECIPE
18 INGREDIENTS 5 STEPS 2hr 40min

Boeuf Bourguignon

5.0
1 Ratings
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.
Boeuf Bourguignon Recipe | SideChef
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.
Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
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Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
2hr 40min
Total Time
$8.35
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 can
(400 g)
Cranberry Beans , drained
or 1 cup Dried Cranberry Beans
2.6 lb
Beef Chuck
cut into 2 cm pieces
2 Tbsp
4
Carrots , peeled, diced
5 cloves
Garlic , sliced
18
Shallots , peeled
3 cups
Beef Stock
2 cups
Red Wine
3 stalks
1 cup
Lardon
1 bunch
Tuscan Kale
or Curly Kale
2 Tbsp
to taste
Used Potato Puree, for serving
to taste
Sourdough Bread
(optional)
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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 Instructions

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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.
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