Beef Bourguignon
with chuck steak and mashed potatoes | 4 servings
This week, we present a classic of French cuisine: beef bourguignon! Prepared with bacon and vegetables simmered in red wine, served alongside creamy mashed potatoes.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Onion
2 piece
Shallot
1 piece
Garlic
0.7 piece
Carrot
10 stalk
Celery
(Contains Selderij)
250 g
Chestnut mushrooms
1 pinch
Nutmeg
8 slice
Bacon
800 g
Chuck steak
1
Tomato paste
185 milliliters
Red wine
(Contains Zwaveldioxide en sulfiet)
1 piece
Bay leaf
1000 g
Potatoes
120 g
Cooking cream
(Contains Melk (inclusief lactose))
20 g
Fresh thyme
15 milliliters
Worcestershire sauce
(Contains Mosterd, Soja, Gerst)
10 g
Fresh flat leaf parsley
(May be present Selderij)
Not included in your delivery
2 tablespoon
Flour
5 tablespoon
[Plant-based] butter
¾ piece
Low sodium beef stock cube
2 tablespoon
Mustard
Nutrition Values
Utensils
Cooking Steps
- Finely chop the onion and press or mince the garlic.
- Finely dice the carrot and celery.
- Cut the chestnut mushrooms into quarters and roughly chop the shallot.
- Cut the bacon into strips and the chuck steak into 4cm pieces.
- Heat a large Dutch oven without any oil over medium-high heat.
- Fry the bacon for 5 - 6 minutes until crispy, then take it out of the pan.
- Add the steak to the pan and fry for 4 - 5 minutes until brown on all sides. Season with salt and pepper to taste.
- Remove from the pan and set aside, then lower the heat.
- Add 2 tbsp butter to the pan and gently fry the onion, carrot, celery and garlic for 10 - 12 minutes.
- Add the tomato paste and mushrooms and fry for 5 - 6 minutes.
- Add the flour and fry for 1 - 2 minutes, then pour in the red wine, stir well and simmer for 2 - 4 minutes.
- Add 150ml water, the Worcestershire sauce, shallot, bay leaf, 0.75 stock cube and the fresh thyme to the pan.
- Add the bacon and the steak, then put the lid on and let the beef bourguignon stew for 2 - 3 hours over low heat.
- In the meantime, peel and roughly chop the potatoes.
- Bring plenty of water to a boil in a pot with a lid and boil the potatoes for 12 - 15 minutes.
- Drain the potatoes and then mash them.
- Add 3 tbsp butter, 2 tbsp mustard and the cream to the mashed potatoes and mix everything together.
- Grate 1 pinch of nutmeg. Add the nutmeg and some salt and pepper to the mashed potatoes.
- Roughly chop the parsley.
- Take the pan off the stove after 2 - 3 hours.
- Season the beef bourguignon with salt and pepper and garnish with the parsley.
- Serve the beef bourguignon with the mashed potatoes.