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Beef Burgundy with Mushrooms

Beef Burgundy with Mushrooms

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Main Dishes | French cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

13

🍽️ Servings

6

Description

Mushrooms can be either porcini or button mushrooms, whichever you prefer.

Ingredients

  • Turnips - 5 pieces
  • Beef chuck roast - 17.6 oz
  • Spanish onions - 5 pieces
  • Bay leaf - to taste
  • Celery salt - ½ bunch
  • Thyme - 1 bunch
  • Rosé Dry Wine - 17 fl oz
  • Bacon - 17.6 oz
  • Fresh Mushrooms - 17.6 oz
  • Garlic - 3 cloves
  • Salad Potatoes - 3 pieces
  • Passata Tomato Sauce - 1.8 oz
  • Campbell's Beef Broth - 1 qt

Step by Step guide

Step 1

Start with the marinade for the meat. It will consist of wine, 2 coarsely chopped carrots, 2 onions, celery greens, thyme, and bay leaves.

Step 2

Cut the meat into medium-sized pieces and marinate for at least 2 hours, preferably overnight.

Step 3

From the remaining ingredients, we will prepare a stew. Cut the bacon into strips and the remaining vegetables into small cubes. It's best to chop the mushrooms and potatoes coarsely, almost like the meat.

Step 4

Remove the meat from the marinade, coat it in flour, and sauté in a deep skillet in small batches.

Step 5

Strain the marinade through a sieve. You can discard all the vegetables from the marinade, but we will still need the marinade itself.

Step 6

In the same skillet, fry the bacon after the meat.

Step 7

After a couple of minutes, add the finely chopped vegetables (everything except the potatoes and mushrooms) to the bacon.

Step 8

After another 10-15 minutes, when the vegetables have softened, add the tomato paste, meat, and marinade.

Step 9

Bring everything to a boil, add salt and pepper to taste, and optionally, aromatic herbs.

Step 10

Also add ¼ of the beef broth. You don't need to pour all the broth in at once. Cover everything with a lid and simmer for 1.5 hours on low heat or in the oven at 347°F.

Step 11

After 1.5 hours, add the remaining broth, mushrooms, and potatoes, and simmer for another 30 minutes.

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