Boeuf Bourguignon

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.

Ingredients

1can(400 g)

Cranberry Beans, drainedor 1 cup Dried Cranberry Beans

2.6lb

Beef Chuckcut into 2 cm pieces

2Tbsp

Butter

2Tbsp

Olive Oil

Carrots, peeled, diced

5cloves

Garlic, sliced

Shallots, peeled

3cups

Beef Stock

2cups

Red Wine

Bay Leaves

3stalks

Fresh Thyme

1cup

Lardon

1bunch

Tuscan Kaleor Curly Kale

2Tbsp

ChoppedFresh Parsley

to taste

Mashed PotatoesUsed Potato Puree, for serving

to taste

Sourdough Breadoptional

to taste

Sea Salt Flakes

to taste

Ground Black Pepper

Nutrition Per Serving

Calories

1300

Fat

73.2 g

Protein

86.4 g

Carbs

49.4 g

Cooking Instructions

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.