Dinner
French Beef Bourguignon with Paraguayan Cheese Bread
Beef Bourguignon Chipa
French beef bourguignon braised low and slow with red wine, mushrooms, and bacon until deeply tender, paired with a griddled Paraguayan chipa cassava bread enriched with cheese and egg, finished with fresh parsley.
$9
20 minsPrep
60 minsCook
80 minsTotal
HardLevel
Nutrition per serving
1155Calories
56.2gProtein
63.5gFat
50.8gCarbs
8.2gSugar
4.1gFiber
1243mgSodium
182mgChol
20.1gSat Fat
687mgPotassium
156mgCalcium
4.2mgIron
2.1mcgVitamin B12
12.8mgVitamin C
gluten-free
protein-rich
fusion-kitchen
gluten-free
Instructions
1
Prep
Cube the beef and season with salt. Dice onion, carrot, and mushroom. Mince garlic. Whisk cassava starch, cheese, and egg into chipa dough.
2
Sear
Brown beef cubes and bacon in oil over high heat 4 minutes until deeply crusted; set aside.
3
Sweat
Soften onion, carrot, and garlic in the beef fat over medium heat 4 minutes until soft and lightly golden.
4
Braise
Return beef with red wine, beef stock, and tomato paste over low heat 40 minutes until fork-tender.
5
Reduce
Stir in mushrooms over medium heat 6 minutes until sauce thickens glossy and richly coats the beef.
6
Toast
Press chipa dough into a hot dry pan over medium heat 4 minutes per side until puffed, golden, and set.
7
Plate
Spoon bourguignon into a shallow bowl, set golden chipa alongside, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz beef chuck
- 100g4 oz bacon
- 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
