Wine-Braised Beef with Cheese Bread — French Beef Bourguignon with Paraguayan Cheese Bread — Beef Bourguignon Chipa
French beef bourguignon braised with red wine, bacon, and mushrooms until fork-tender, served alongside a griddled Paraguayan chipa cassava-and-cheese bread and scattered with fresh parsley.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube the beef and season with salt. Dice onions, carrots, and mushroom. Mince garlic. Whisk chipa dough from cassava starch, cheese, and eggs.
Sear
Brown the beef cubes and bacon in oil over high heat 5–6 minutes until deeply crusted, then set aside.
Sweat
Soften the onions, carrots, and garlic in the beef fat over medium heat 4–5 minutes until soft and lightly golden.
Braise
Return the beef with the red wine, beef stock, and tomato paste over low heat 45–50 minutes until the beef is fork-tender.
Reduce
Stir in the sliced mushrooms over medium heat 6–7 minutes until the sauce reduces glossy and richly coats the beef.
Toast
Divide the chipa dough in half and press each portion into a hot dry pan over medium heat 4 minutes per side until puffed, golden, and set. (You may need to cook the two portions sequentially or use two pans.).
Plate
Spoon the rich bourguignon into shallow bowls, set a golden chipa alongside each, and scatter fresh parsley over the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.