Beef Bourguignon

Name: Beef Bourguignon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 kilograms stewing beef, cut into 1-inch cubes; 2 teaspoons freshly ground black pepper; 10 whole black peppercorns; 680 grams button mushrooms, cleaned, cut into quarters; 8 Tbsps canola oil; 454 grams carrots (about , peeled, cut into 1/4-inch-thick rounds; 1 dried bay leaf; 118 milliliters all-purpose flour; 5 sprigs fresh flat-leaf parsley; 3 sprigs fresh thyme; 355 milliliters heavy cream; 1 teaspoons freshly grated nutmeg; 2 onions, cut into 1/8-inch-thick rounds; 10 small sprigs fresh oregano, for garnish; 227 grams pancetta, or other thick bacon, cut into 1/4-inch cubes; 454 grams parsnips (about , peeled, cut into 1/4-inch-thick rounds; 454 grams pearl onions, peeled; 4 teaspoons salt, plus more for water; 12 Tbsps (1 1/2 sticks) unsalted butter; 750 milliliters bottle red Burgundy wine; 2 kilograms (8 to 10) Yukon gold potatoes, peeled, cut into 1/4-inch-thick rounds

You can never have too many main course recipes, so give Beef Bourguignon a try. One portion of this dish contains roughly 43g of protein, 78g of fat, and a total of 1088 calories. This recipe serves 12. Head to the store and pick up pancetta, parsnips, peppercorns, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 475 degrees. Spoon stew into individual ovenproof ramekins about 5 inches wide and 3 inches tall. Top each with large spoonful (about 1 cup) reserved mashed potatoes.

Ingredients you will need

Potato