Как вкусно приготовить говядину в вине?

Ingredients

• 2 lb Beef Chuck (cut into 2‑inch cubes, trimmed of excess fat)
• 750 ml Dry Red Wine (Burgundy or other dry red wine, full bottle)
• 200 g Bacon (cut into ½‑inch strips; German smoked bacon works well)
• 2 medium Carrots (peeled and cut into ½‑inch rounds)
• 2 large Yellow Onion (peeled and sliced)
• 4 clove Garlic Cloves (peeled and lightly crushed)
• 200 g White Mushrooms (cleaned and sliced; can use button or cremini)
• 4 medium Potatoes (peeled and cubed for mash)
• 4 tbsp Unsalted Butter (softened, for mash and finishing sauce)
• 1/2 cup Milk (whole milk, for mash)
• 2 tbsp Rapeseed Oil (for searing beef and bacon)
• to taste Salt
• to taste Black Pepper
• 1 bundle Bouquet Garni (thyme, bay leaf, and parsley tied together)

Instructions

1. Prepare Ingredients

   Trim the beef, cut into 2‑inch cubes. Peel and slice onions, peel and round carrots, crush garlic, slice mushrooms, and cube potatoes for mash.

   Time: PT15M

2. Season and Sear Beef

   Season beef cubes generously with salt and pepper. Heat rapeseed oil in the Dutch oven over medium‑high heat, add beef in batches, and sear until browned on all sides, about 3‑4 minutes per batch. Remove and set aside.

   Time: PT10M

   Temperature: Medium‑high

3. Render Bacon and Add Aromatics

   In the same pot, add the bacon strips and cook until crisp, about 5 minutes. Add sliced onion, carrots, and crushed garlic; sauté until onion becomes translucent, about 4 minutes.

   Time: PT5M

   Temperature: Medium

4. Deglaze with Red Wine

   Pour the entire bottle of dry red wine into the pot, scraping up browned bits from the bottom with a wooden spoon. Bring to a gentle boil and let reduce by roughly one‑third, about 8 minutes.

   Time: PT8M

   Temperature: Medium

5. Add Beef and Simmer

   Return the seared beef to the pot, add the bouquet garni, and enough water (or beef stock) to just cover the meat, about 2 cups. Bring to a simmer, then lower heat to maintain a gentle bubble, cover, and cook for 2 hours.

   Time: PT2H

   Temperature: Low simmer

6. Add Mushrooms

   Thirty minutes before the end of cooking, stir in the sliced white mushrooms and let them cook with the stew.

   Time: PT30M

   Temperature: Low simmer

7. Finish Sauce

   When the beef is fork‑tender, remove the bouquet garni. If the sauce is too thin, uncover and simmer for another 10 minutes; if too thick, add a splash of warm water.

   Time: PT10M

   Temperature: Medium

8. Prepare Mashed Potatoes

   While the stew finishes, place cubed potatoes in a pot of salted water, bring to a boil, and cook until fork‑tender, about 12 minutes. Drain, return to pot, add butter and milk, mash until smooth.

   Time: PT12M

   Temperature: Boiling

9. Plate and Garnish

   Spoon a generous portion of beef bourguignon onto each plate, add a mound of mashed potatoes, and sprinkle with fresh chopped parsley or the remaining herbs from the bouquet garni.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g