Estouffade de Boeuf

🛒 Ingredients

• Beef Chuck 1000 g · 2500 kcal
• Smoked Bacon Lardons 150 g · 800 kcal
• Onions 300 g · 120 kcal
• Carrots 200 g · 80 kcal
• Garlic 20 g · 30 kcal
• Dry Red Wine 750 g · 600 kcal
• Beef Broth 500 g · 25 kcal
• Tomato Paste 30 g · 25 kcal
• Olive Oil 28 g · 250 kcal
• Fresh Thyme 5 g · 5 kcal
• Bay Leaves 1 g · 0 kcal
• Fresh Parsley 10 g · 5 kcal

👨‍🍳 Instructions

1. Preheat oven to 160°C (325°F). In a large Dutch oven or oven-safe pot, cook the bacon lardons over medium heat until crispy; remove with a slotted spoon and set aside, reserving the rendered fat.
2. Add olive oil to the pot if needed, then brown the beef pieces on all sides in batches. Remove the beef and set aside with the bacon.
3. Add sliced onions and carrots to the pot and sauté until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
4. Return the beef and bacon to the pot. Pour in the red wine and beef broth, ensuring the meat is mostly submerged. Add the fresh thyme and bay leaves.
5. Bring to a simmer, then cover the pot tightly and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is fork-tender.
6. Once cooked, remove the bouquet garni (thyme and bay leaves). Taste and adjust seasoning with salt and freshly ground black pepper as needed.
7. Serve the Estouffade de Boeuf hot, garnished with fresh chopped parsley. It pairs wonderfully with mashed potatoes, polenta, or crusty bread.