Boeuf Bourguignon Grande Vitesse | Community Recipes | Nigella's Recipes | Nigella Lawson

Name: Boeuf Bourguignon Grande Vitesse | Community Recipes | Nigella's Recipes | Nigella Lawson
Ingredients: 30 millilitres garlic infused olive oil; 150 grams bacon lardons (or pancetta cubes); 1 kilogram stewing steak (cut into chunks); 2 carrots (cut into sticks lengthways); 200 grams mushrooms (cut into bite-sized chunks); 100 grams baby onions (grilled, from a jar, the kind used in antipasti - not pickled onions); 750 millilitres red wine (full bodied, fruity); 250 millilitres beef stock; 3 bay leaves; salt (to taste); pepper (to taste); chopped fresh parsley (optional)

www.nigella.com

Quick & delicious Boeuf Bourguignon Grande Vitesse—melt-in-the-mouth beef in a pressure cooker, perfect for a weeknight dinner. Try it now! 🍲🥣

View Original

Share this recipe:

Ingredients

30 millilitres garlic infused olive oil
150 grams bacon lardons (or pancetta cubes)
1 kilogram stewing steak (cut into chunks)
2 carrots (cut into sticks lengthways)
200 grams mushrooms (cut into bite-sized chunks)
100 grams baby onions (grilled, from a jar, the kind used in antipasti - not pickled onions)
750 millilitres red wine (full bodied, fruity)
250 millilitres beef stock
3 bay leaves
salt (to taste)
pepper (to taste)
chopped fresh parsley (optional)