Beef bourguignon

Beef bourguignon


Start stewing! A great winter warmer is here.

The ingredient of Beef bourguignon

  1. 2 tablespoons olive oil
  2. 750g gravy beef, trimmed, cut into 3cm cubes
  3. 8 eschalots, peeled
  4. 2 garlic cloves, crushed
  5. 4 middle bacon rashers, trimmed, chopped
  6. 200g button mushrooms
  7. 2 medium carrots, peeled, halved, sliced
  8. 2 tablespoons plain flour
  9. 2 cups red wine
  10. 1 cup Massel beef stock
  11. 1 bouquet garni
  12. Mashed potato, to serve

The instruction how to make Beef bourguignon

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in dish. Add eschalots, garlic, bacon, mushrooms and carrot. Cook, stirring, for 5 minutes or until eschalots start to soften. Return beef to dish. Add flour. Cook, stirring, for 1 minute.
  3. Stir in wine and stock. Add bouquet garni. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard bouquet garni. Serve with mashed potato.

Nutritions of Beef bourguignon

calories: 526.039 calories
calories: 23 grams fat
calories: 6 grams saturated fat
calories: 7 grams carbohydrates
calories: 3 grams sugar
calories: 57 grams protein
calories: 156 milligrams cholesterol
calories: 1106.29 milligrams sodium
calories: NutritionInformation

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