Roast Beef Bourguignon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.6 mg | (213 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 23.7 μg | (53 %) | ||
| Vitamin B₁₂ | 11.3 μg | (377 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,718 mg | (43 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the beef bourguignon
- 6 shallots
- 1 ⅘ kilograms Roast beef (from the leg)
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 750 milliliters dry Red wine (Burgundy)
- 600 milliliters Beef broth (Instant)
- 500 grams button Mushroom
- 3 Tbsps butter
- 400 grams Pearl onion
- sauce thickener (as required, dark)
- 4 bay leaves
- 2 Juniper berries
- 1 sprig rosemary
Preparation steps
Peel shallots and chop. Season beef with salt and pepper. Heat clarified butter in a roasting pan and sear meat on all sides. Then add shallots, sauté briefly, add wine, broth, juniper berries, bay leaves and rosemary in a tea bag. Roast in a preheated 180°C (approximately 350°F) oven for about 1 hour 45 minutes uncovered.
Peel onions and trim mushrooms.
Remove roast from the oven and remove from the roasting pan, remove tea bags and puree sauce with an immersion blender. Add meat, onions and mushrooms to the roasting pan and cook in the preheated oven for another 30 minutes.
Peel carrots and shallots andcut into small cubes. Melt 2 tablespoons butter in a saucepan, add carrots and shallots and saute briefly. Add 50-100 ml (approximately 2-3 1/2 ounces) of water and season with salt and pepper. Cover and cook for about 5 minutes.
Remove roast beef from the oven, stir remaining butter into the sauce, optionally thicken with a little cornstarch. Mix carrots with parsley, cut roast beef into slices and arrange on a serving platter, arrange vegetables, mushrooms and pearl onions on the plate and cover all with some sauce.
Serve with remaining sauce and garnish with bay leaves.
