Beef Bourguignon

Name: Beef Bourguignon
Prep time: 10 min
Cook time: 8 h 15 min
Total time: 8 h 25 min
Cuisine: European, British
Ingredients: 1 tbsp olive oil; 600g casserole steak cut into large chunks; 1 large onion peeled and chopped; 6 rashers streaky bacon roughly chopped; 2 garlic cloves peeled and chopped; 325g carrots peeled and chopped; 300ml red wine; 250ml beef stock; 2 sprigs of thyme; 4 handfuls of kale; 1 swede peeled; 4 carrots peeled; 80g butter

6 steps

Prep:10minCook:8h 15min

Beef bourguignon is a classic French dish from the region of Burgundy and is traditionally made with a full-bodied Burgundy wine. The meat cooks slowly in a mix of wine and beef stock, which is reduced to a lovely, thick sauce. Served with steamed kale and carrot & swede mash.

Updated at: Thu, 17 Aug 2023 00:04:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories723.2 kcal (36%)

Total Fat35.2 g (50%)

Carbs27.9 g (11%)

Sugars12.5 g (14%)

Protein63.6 g (127%)

Sodium618 mg (31%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Beef bourguignon

1 Tbspolive oil

600gcasserole steak

cut into large chunks

1onion

large, peeled and chopped

6 rashersstreaky bacon

325gcarrots

300mlred wine

250mlbeef stock

2 sprigsthyme

Kale and swede & carrot mash

4 handfulskale

80gbutter

Instructions

Step 1

Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 mins, until browned all over. Remove with a slotted spoon and put in a slow cooker.

olive oil1 Tbsp

casserole steak600g

Step 2

Add the remaining oil then the onion and bacon. Sauté for 4 mins before adding the garlic and carrots and cooking for a further 3-4 mins

carrots325g

olive oil1 Tbsp

onion1

streaky bacon6 rashers

garlic cloves2

Step 3

Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock

red wine300ml

beef stock250ml

Step 4

Pour the vegetables and liquid over the beef in the slow cooker.

Step 5

Add the sprigs of thyme and cook for 8 hrs on a low heat, until the beef is very tender.

thyme2 sprigs

Step 6

With about 30 minutes left to go, add the kale to the steamer. Roughly chop the carrots and swede for the mash and put these in a pot with cold water just covering them. Heat on high until it reaches boiling point, then let the boil roll for 10-15 minutes until the veg is soft. Remove from the heat, drain, add the butter, and mash until smooth. Serve all together.