Dinner
French Beef Bourguignon with Paraguayan Cheese Bread
Beef Bourguignon Chipa
French beef bourguignon is slowly braised with red wine, bacon, mushrooms, and aromatics until the beef chuck becomes fork-tender and deeply flavorful. Served alongside a golden griddled Paraguayan chipa cassava bread studded with melted cheese, finished with fresh parsley.
$9
20 minsPrep
60 minsCook
80 minsTotal
HardLevel
Nutrition per serving
1089Calories
54.8gProtein
60.4gFat
48.2gCarbs
7.5gSugar
3.9gFiber
1273mgSodium
172mgChol
22.6gSat Fat
612mgPotassium
142mgCalcium
4.2mgIron
1.8mcgVitamin B12
12.4mgVitamin C
gluten-free
protein-rich
fusion-kitchen
gluten-free
Instructions
1
Prep
Cube the beef and season with salt. Dice the onion, carrot, and mushroom. Mince the garlic. Whisk together cassava, cheese, and egg into a dough.
2
Sear
Brown the beef cubes and bacon in oil over high heat for 4 minutes until deeply crusted. Set aside.
3
Sweat
Soften onion, carrot, and garlic in the beef fat over medium heat for 4 minutes until soft and lightly golden.
4
Braise
Return the beef with red wine, stock, and tomato paste. Simmer over low heat for 40 minutes until the beef is fork-tender.
5
Reduce
Stir in the sliced mushrooms over medium heat for 6 minutes until the sauce reduces to a glossy, rich coating.
6
Toast
Press the chipa dough into a hot dry pan over medium heat for 4 minutes per side until puffed, golden, and set.
7
Plate
Spoon the rich bourguignon into a shallow bowl, set the golden chipa alongside, and scatter fresh parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz beef chuck
- 100g4 oz smoked bacon lardons
- 2 tbsp2 tbsp neutral oil
- 140g5 oz onion
- 22 medium carrot
- 200g7 oz mushroom
- 88 garlic cloves
- 300ml2/3 cup red wine
- 300ml2/3 cup beef stock
- 2 tbsp2 tbsp tomato paste
- 120g1/2 cup cassava starch
- 80g3 oz cheese
- 22 large eggs
- 3 tsp3 tsp kosher salt
- 16g16g parsley
