Burgundy Beef Stew with Potatoes
recipe

A delicious and hearty Burgundy stew that is perfect for dinner. This flavorful dish is made with red wine and packed with vegetables.
Preparation Time: 2 hours
Serving Size: 6

Ingredients:

- 450 g beef roast
- 450 g beef chuck
- 4 small fresh pearl onions or 2 regular onions
- 4 carrots
- 2 tbsp cooking oil
- 2 tsp sugar
- 1 tsp mustard
- 0.5 tsp ground black pepper
- 0.5 tsp salt
- 4 cloves
- 1 bottle Burgundy red wine
- 1 orange
- Chartreuse or Cointreau liqueur (to taste)
- Flour (as needed)

Instructions:

1. Cut the beef roast and chuck into cubes.
2. Peel and chop the onions and carrots.
3. Heat the cooking oil in a large pot and brown the beef cubes until golden.
4. Add the onions, carrots, and sugar. Sauté for a moment.
5. Sprinkle flour over the mixture and stir well.
6. Pour in the red wine, add mustard, black pepper, salt, and cloves. Mix thoroughly.
7. Squeeze juice from the orange into the pot and add the orange peel slices.
8. Let the stew simmer on low heat for about 1.5 hours until the meat is tender.
9. Finally, season with Chartreuse or Cointreau liqueur to taste.
Serve the Burgundy stew with potatoes.
Nutritional Information (per 100 g):
- Energy: 250 kcal
- Protein: 20 g
- Fat: 15 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Salt: 0.5 g

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