Beef Bourguignon

Preparation

1. Season the beef with salt and pepper
2. Fry the beef in 3 batches in a hot pan until browned, approx 3-4 mins per batch
3. Set the beef aside, then fry the shallots and carrots until browned
4. Add the garlic and thyme and cook for couple of minutes
5. Stir in the tomato purée and flour and stir for 2 procès-verbal
6. Add the beef and juices back to the pan, and stir in
7. Add the wine and stock, and then stir in the parsley, bay leaves and zest
8. Cook with a lid on a low temperature for 2-3 hours
9. Season before serving

Notes

Ingredients

• 2 tbsp light olive oil
• Pinch Sea salt
• Pinch ground black pepper
• 1kg of lean beef, cut into 1 inch cubes
• 14 shallots, peeled
• 200g smoked streaky bacon, diced
• 2 large carrots, peeled and cut into chunks
• 3 cloves of garlic, finely chopped
• 1 tbsp chopped thyme
• 1 tbsp tomato purée
• 2 tbsp plain flour
• 700ml red wine
• 300ml beef stock
• 2 tbsp fresh parsley, chopped
• 2 bay leaves
• 1 orange, Zest

Equipment

Nutritional Facts

• Serving size: 436g
• (33% / 42%)   Calories: 833kcal
• (96%)Total fat: 53g
• (105%)   Saturated fat: 21g
• (87%)   Unsaturated fat: 30.3g
•     Mono: 26g
•     Poly: 4.3g
• (55%)   Cholesterol: 165mg
•   Trans Fat: 0g
• (5%)Total carbohydrates: 15g
•   Starch: 0g
• (15%)   Sugars: 4.6g
•     Sucrose: 0g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (10%)   Fibre: 2.5g
• (106%)Protein: 53g
• Salts
• (67%)   Sodium: 1.3g
• (31%)   Potassium: 1.1g