• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 375ml red wine

  2. 2 tsp salt, divided

  3. 2 tsp freshly cracked black pepper, plus more for seasoning

  4. 2 tbsp Worcestershire sauce

  5. 1kg rib-eye steak, cut into 2cm cubes

  6. 250g steaky bacon, diced

  7. 3 tbsp olive oil, if needed

  8. 100g carrots, diced

  9. 100g parsnips, peeled and diced

  10. 100g pearl onions, frozen

  11. 35g plain flour

  12. 2 tbsp minced garlic

  13. 750ml beef stock

  14. 2 tsp freshly chopped thyme leaves

  15. 20g freshly chopped Italian parsley leaves

  16. 2 tsp freshly chopped oregano leaves

  17. 45g grated Parmesan

  18. 100g store-bought fried onions

Instructions Jump to Ingredients ↑

  1. Beef -The Bomb- bourguignon 1) In a nonmetallic bowl, combine 175ml cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershire sauce. Add the rib-eye steak and let marinate for 30 minutes to 1 hour.

  2. In a large saute pan, on high heat, add the steaky bacon and cook until crisp. When crisp, remove to a paper towel lined plate, reserving the fat in the pan.

  3. Remove the beef from the marinade, pat dry and add to the pan with the bacon fat. Cook over medium-high heat, browning the meat on all sides. Remove the meat from the pan, to a plate. Add extra oil, if necessary, to amount to 2 to 3 tablespoons of total fat in the pan. Add the carrots, parsnips, and the frozen onions. Cook until the onions are light brown, approximately 10 minutes.

  4. Add the flour to the vegetable mixture to make a roux. When the roux begins to brown, add the garlic and cook for 2 minutes. Deglaze with the remaining red wine and stir in the beef broth. Reduce over medium heat for 10 minutes.

  5. Add the browned beef, cooked bacon, thyme, parsley and oregano. Adjust seasonings, to taste, with remaining 1 teaspoon of salt and fresh cracked pepper. Transfer to a serving dish, garnish with Parmesan and fried onions and serve immediately.


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