NNutriGo
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frenchutama· 6 servings

≈1756 kkal · P 61.6g · L 90.7g · KH 173.8g (per recipe, TKPI estimate)

Semur Daging Merah ala Perancis

Beef Bourguignon

Semur Daging Merah ala Perancis
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1.5 kg beef chuck, cut into 3 cm cubes
  • 200 g bacon, diced
  • 2 carrots, sliced
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 750 ml dry red wine
  • 500 ml beef stock
  • 2 tbsp tomato paste
  • 2 tbsp all‑purpose flour
  • 250 g button mushrooms, quartered
  • 200 g pearl onions, peeled
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tbsp butter

Instructions

  1. 11. In a heavy pot, render the bacon over medium heat until crisp; remove and set aside.
  2. 22. Pat the beef cubes dry, dust with flour, and brown them in the bacon fat, working in batches; return the bacon to the pot.
  3. 33. Add the chopped onions, carrots, and garlic; sauté until the onions are translucent.
  4. 44. Stir in the tomato paste, then deglaze with the red wine, scraping up browned bits; simmer for 5 minutes.
  5. 55. Pour in the beef stock, add thyme and bay leaf, bring to a gentle boil, then reduce heat and simmer, covered, for 2 hours until the meat is tender.
  6. 66. Meanwhile, sauté the mushrooms and pearl onions in butter until golden; set aside.
  7. 77. Uncover the stew, add the sautéed mushrooms and pearl onions, adjust seasoning with salt and pepper, and simmer uncovered for 15 minutes to thicken the sauce before serving.

Source: llm-generated