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Autumn Beef Bourguignon with Root Vegetables
Autumn Beef Bourguignon with Root Vegetables

Autumn Beef Bourguignon with Root Vegetables
A classic French dish with a seasonal twist, featuring tender beef and root vegetables in a rich red wine sauce.
Autumn Beef Bourguignon with Root Vegetables
Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 200
    g
     carrot
  • 150
    g
     parsnip
  • 2
    item
     onion
  • 3
    clove
     garlic
  • 500
    ml
     red wine
  • 500
    ml
     beef stock
  • 30
    g
     tomato paste
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 2
    item
     bay leaf
  • 200
    g
     mushroom
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 180 minutes
Autumn Beef Bourguignon with Root Vegetables
Instructions:
  1. Preheat oven to 160°C.
  2. Heat olive oil in a large ovenproof pot over medium heat.
  3. Brown the beef chunks on all sides, then remove and set aside.
  4. In the same pot, add chopped onions and garlic, sauté until soft.
  5. Add carrots, parsnips, and mushrooms, cook for another 5 minutes.
  6. Stir in tomato paste, then pour in red wine and beef stock.
  7. Return beef to the pot, add thyme and bay leaves.
  8. Season with salt and pepper.
  9. Bring to a simmer, cover, and transfer to the oven.
  10. Cook for about 2.5 hours until beef is tender.
  11. Remove bay leaves before serving.
Nutrition Per Serving 1500 g Per 100g
Energy 741 kcal 49 kcal
Protein 60 g 4.0 g
Fibre 8 g 0.5 g
Salt 2 g 0.1 g
Sugar 10 g 0.7 g
Carbohydrates 50 g 3.3 g
Fat 30 g 2.0 g
  • 500
    g
     beef chuck
  • 200
    g
     carrot
  • 150
    g
     parsnip
  • 2
    item
     onion
  • 3
    clove
     garlic
  • 500
    ml
     red wine
  • 500
    ml
     beef stock
  • 30
    g
     tomato paste
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 2
    item
     bay leaf
  • 200
    g
     mushroom
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 160°C.

Heat olive oil in a large ovenproof pot over medium heat.

Brown the beef chunks on all sides, then remove and set aside.

In the same pot, add chopped onions and garlic, sauté until soft.

Add carrots, parsnips, and mushrooms, cook for another 5 minutes.

Stir in tomato paste, then pour in red wine and beef stock.

Return beef to the pot, add thyme and bay leaves.

Season with salt and pepper.

Bring to a simmer, cover, and transfer to the oven.

Cook for about 2.5 hours until beef is tender.

Remove bay leaves before serving.

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