Beef Bourguignon Recipe Kit Recipe

French cuisine · 550 calories

Beef Bourguignon Recipe Kit recipe

About this recipe

Indulge in the rich and hearty flavors of our Beef Bourguignon Recipe Kit, a classic French dish made simple and accessible for your kitchen. This kit includes premium cuts of beef, aromatic herbs, and a blend of ingredients to create a luxurious stew that’s slow-cooked to perfection. With step-by-step instructions, you’ll master the art of tender meat, caramelized vegetables, and a deeply flavorful wine-infused sauce. Perfect for cozy dinners or special occasions, this dish pairs beautifully with mashed potatoes, rice, or noodles. Elevate your cooking experience—order the Beef Bourguignon Recipe Kit now on the AnyFeast website or app and bring a taste of France to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 1 kg Beef Boneless
  • 100 g Garlic
  • 500 g Onion
  • 250 g Carrot
  • 1 pack Mushrooms Button
  • 500 g Tomato - Hybrid
  • - Rosemary
  • - Thyme Leaves
  • 250 ml Olive Oil
  • 100 g Unsalted Butter
  • - Bay Leaf
  • 100 g Black Pepper Powder
  • - Salt & Pepper

Instructions

  1. 1. Cut 500g beef chuck into 2-inch cubes. Pat dry with paper towels and season with salt and pepper.
  2. 2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove and set aside.
  3. 3. In the same pot, add 1 chopped onion, 2 minced garlic cloves, and 2 chopped carrots. Sauté for 5-7 minutes until softened.
  4. 4. Add 2 tbsp tomato paste and cook for 1-2 minutes, stirring constantly.
  5. 5. Deglaze the pot with 2 cups of red wine, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by half.
  6. 6. Return the beef to the pot. Add 2 cups beef broth, 1 bay leaf, 1 tsp thyme, and 1 tsp rosemary. Stir well.
  7. 7. Cover and simmer on low heat for 2-2.5 hours, or until the beef is tender.
  8. 8. In a separate pan, sauté 200g sliced mushrooms in 1 tbsp butter until golden. Add to the stew during the last 30 minutes of cooking.
  9. 9. In the same pan, cook 12 pearl onions in 1 tbsp butter until caramelized. Add to the stew during the last 15 minutes of cooking.
  10. 10. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley, alongside mashed potatoes or crusty bread.