Braised Beef in Red Wine Sauce (Boeuf Bourguignon)
The dish is bursting with valuable proteins, and this is mainly due to the beef. The protein is particularly well digestible, so that the body can absorb it well. In addition, the meat convinces with a large portion of iron for blood formation and oxygen transport. In addition to the meat, mushrooms also supply various B vitamins, which are important for metabolic processes, a good memory and a balanced mood.
If you don't want to cook with the alcoholic red wine, you can alternatively use dark grape juice and for the acidity some red wine vinegar or lemon juice. Then simply add the two components according to taste.
As a side dish you can use freshly baked baguette, which you can also bake yourself with our recipe.
- 800 grams Beef (ready to cook, from the shoulder)
- 100 grams smoked Pancetta
- vegetable oil
- freshly ground peppers
- sweet ground paprika
- 300 grams onions
- 1 tablespoon Tomato paste
- 500 milliliters dry Red wine (such as Burgundy)
- 200 milliliters Beef stock
- 300 grams baby, small potatoes (waxy)
- 1 carrot
- ½ stalk Leeks
- 200 grams button Mushroom
- 2 bay leaves
- 3 peppercorns
- 1 piece Lemon peel
- 2 tablespoons coarsely chopped parsley
Rinse beef, pat dry and cut into bite-size pieces.
Cut bacon into small cubes. Heat 2 tablespoons oil in a large pan and fry bacon until crispy. Remove and set aside. portions Brown beef on all sides in bacon grease and season with salt, pepper and paprika. Remove and set aside with bacon. Peel onion, chop finely and fry in the pan. Add tomato paste to the pan, stir briefly, then add meat and bacon back into the pan. Add wine and simmer over low heat for about 1 1/2 hours.
Meanwhile rinse vegetables and trim. Cut potatoes in half, peel carrots and cut into sticks. Cut leeks lengthwise into quarters and cut into 3 cm (approximately 1 inch) long pieces. Trim mushrooms and chop.
Sauté vegetables and mushrooms in a pan with 2 tablespoons oil. Add vegetables and herbs to the meat and simmer over low heat for another 45 minutes.
Remove herbs and season with salt and pepper to taste. Serve garnished with freshly chopped parsley. Serve with a fresh baguette if desired.