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Wine with the meal Boeuf Bourguignon with pearl onions, bacon, lamb's lettuce and Bourgogne Rouge

Boeuf à la Bourguignonne with pearl onions & bacon

This braised classic combines tender beef, spicy bacon, pearl onions, carrots and celery. The meat is slowly braised in strong red wine, bouquet garni and strong stock until the sauce is creamy and intense. The combination of aromatic onions and finely spiced bacon creates a round, deep aroma. Perfect for social gatherings and festive occasions.
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Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Main course
Cuisine Banquet, Classic, French
Servings 2 Servings
Calories 610 kcal

Cooking utensils

  • 1 Casserole
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Cooking spoon
  • 1 Sieve

Ingredients
  

Boeuf Bourguignon:

  • 500 g Beef Shoulder or calf
  • 100 g Bacon
  • 10 Pearl onions
  • 2 Carrots
  • 1/2 Celeriac
  • 400 ml Red wine
  • 250 ml Beef stock
  • 1 Bouquet Garni
  • Salt Pepper, oil

Preparation
 

Preparation:

  • Dice the meat, bacon and vegetables
  • Peel the pearl onions

Cooking:

  • Fry the bacon and meat in oil
  • Add the vegetables and pearl onions
  • Deglaze with wine and stock
  • Add Bouquet Garni
  • Stew gently for 2-2.5 hours until everything is tender
  • Strain the sauce if necessary and season to taste

Recommended sides:

  • Mashed potatoes
  • toasted baguette
  • French lamb's lettuce

Nutritional values per portion

Calories: 610kcalCarbohydrates: 28gProtein: 50gFat: 29g
Keyword Beef, Boeuf Bourguignon, Bourgogne Rouge, Burgundy, French cuisine, Pearl onions, Wine with food
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