Beef Bourguignon Risotto 🥩🍷🍚
Ingredients:
For the beef bourguignon:
🥩 500 g braising beef (chuck, blade, or beef cheek), cut into cubes
🧅 1 onion, thinly sliced
🥕 1 carrot, diced
🌿 1 celery stalk (optional)
🧄 2 garlic cloves, minced
🍅 2 tbsp tomato paste
🌾 2 tbsp flour
🍷 500 ml full-bodied red wine
🥣 200 ml beef stock
🌿 1 bouquet garni (thyme, bay leaf)
🧂 Salt & pepper
🫒 Olive oil
For the risotto:
🍚 250 g arborio or carnaroli rice
🧅 1 shallot, finely chopped
🍷 150 ml dry white wine
🥣 700 ml hot stock (beef or vegetable)
🧀 30 g grated parmesan
🧈 30 g butter
🫒 Olive oil
🧂 Salt & pepper
Preparation:
1️⃣ Make the beef bourguignon (preferably in advance)
In a Dutch oven, sear the beef in olive oil until nicely browned.
Add onion, garlic, carrot (and celery if using). Sauté for 5 minutes.
Stir in flour and tomato paste. Mix well.
Pour in red wine, scraping up the browned bits, then add beef stock, bouquet garni, salt & pepper.
Cover and simmer on low for 2 to 2.5 hours until the meat is melt-in-your-mouth tender 🤤.
Remove bouquet garni and set aside.
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