Beef Bourguignon
Beef bourguignon is a classic French dish from the region of Burgundy and is traditionally made with a full-bodied Burgundy wine.
Preparation time
- Total: Approximately 8 hour 25 minutes
- Preparation: 10 minutes
- Cooking: 8 hour 15 minutes
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 thyme
- steamed cabbage, to serve
- mashed potato, to serve
Method
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.
Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.
Pour the vegetables and liquid over the beef in the slow-cooker.
Add the sprigs of thyme and cook for 8 hrs on a low heat, until the beef is very tender. Serve with
steamed
cabbage and mashed potato.
Nutrition
The table below shows nutritional values per serving.
| Calories | 353kcal |
|---|---|
| Carbs | 11.8g |
| Protein | 37.3g |
| Fat | 12g |