Boeuf Bourguignon Recipe Kit Recipe

About this recipe

Indulge in the rich and hearty flavors of Boeuf Bourguignon, a classic French stew made with tender beef, red wine, and a medley of vegetables. Slow-cooked to perfection, this dish combines succulent beef cubes, pearl onions, mushrooms, and aromatic herbs for a comforting gourmet experience. Perfect for family dinners or special occasions, it pairs beautifully with crusty bread or creamy mashed potatoes. Order Now on the AnyFeast website or app and savor this timeless French delicacy! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Garlic
• 500 g Onion
• 250 g Carrot
• 1 pack Mushrooms Button
• 100 g Pasteurised Butter
• - Thyme Leaves
• 1 kg Beef Boneless
• 400G Safa Tomato Paste (400g)
• 200 g Table Salt
• - Bay Leaf

Instructions

1. 1. Cut the 1kg of beef boneless into medium-sized cubes.
2. 2. Peel and slice 500g of onions and 250g of Ooty carrots.
3. 3. Finely chop 100g of garlic.
4. 4. Heat 2 tablespoons of olive oil in a large pot over medium-high heat and brown the beef cubes in batches, then remove and set aside.
5. 5. In the same pot, add a bit more olive oil, and sauté the sliced onions and carrots until they begin to soften.
6. 6. Add the chopped garlic and continue to sauté for 1-2 minutes until fragrant.
7. 7. Sprinkle 2 tablespoons of samrat refined wheat flour over the vegetables and stir to coat evenly.
8. 8. Slowly pour in 750ml of York red wine, scraping the bottom of the pot to release any brown bits.
9. 9. Return the beef to the pot and add the bay leaf, a pinch of On1y thyme, and 2 tablespoons of Keya table salt.
10. 10. Add 2 tablespoons of Kissan fresh tomato ketchup and stir to combine.
11. 11. Cover and let it simmer on low heat for about 2 hours until the beef is tender.
12. 12. Meanwhile, in a separate pan, melt 2 tablespoons of Amul pasteurized butter and sauté the pearl onions and mushrooms until golden brown.
13. 13. Add the cooked mushrooms and onions to the stew, and let it simmer for an additional 15 minutes.
14. 14. Taste and adjust seasoning if necessary before serving hot with crusty bread or mashed potatoes.