Beef Burgundy

Beef Burgundy

This is a typical french dish which is also known as Beef bourguignon. Our recipe is a one pot dish which can be cooked in a pot on the stove or in a slow cooker.

CAL P/SERVE
449
kJ P/SERVE
1880
FAT P/SERVE
20.4g
CARBS P/SERVE
15.8g
PROTEIN P/SERVE
41.9g
SUGAR P/SERVE
7.1g
SODIUM P/SERVE
432g
FAT
%
4.1%
ENERGY RDI%
21.6%

Because it's a rustic French recipe, the vegetables and beef should be chunky or, in the case of some ingredients, left whole, which makes preparation easy. We used a slow cooker for this recipe, otherwise if using stovetop use a med-large pot on low and slow, or cook in the oven.

This recipe is low in saturated fat, low sodium and a good source of protein.

Ingredients

  • 2 tbsp. olive oil
  • 800g chuck, diced
  • 3 large carrots, cut into big chunks
  • 4 large cloves garlic, (6 small) crushed
  • 2 large onions, diced
  • 8 baby chat potatoes, halved or leave whole
  • 4 tbsp. tomato paste
  • 3 cups red wine, burgundy
  • 2 tbsp. thyme, dried
  • 12 button mushrooms, cleaned, leave whole
  • 2 cups frozen peas
  • 8 slices short cut bacon, no fat, diced
  • 2 cups beef stock, heated
  • 2 Bay Leaves
  • 2 tsp. corn flour mixed with 1/4 cup cold water
  • S & P to taste

Method

  1. Heat 1 tbsp. olive oil in pan and sauté onions for 10 minutes on low med heat, you want your onions not to burn or colour. Once cooked take out of pan, place in slow cooker.
  2. Now add 1 tsp. olive oil and fry bacon until cooked. Again take out of pan, add to slow cooker.
  3. Add remaining olive oil and brown your beef, this should take 5 minutes, stirring, add to slow cooker.
  4. Add remaining ingredients - garlic, tomato paste, wine, bay leaves, thyme, heated beef stock, and season with S & P to taste.
  5. Mix everything in your cooker around and add the potatoes, carrots and set for 4 hours on high or 8 hours on low. If cooking in oven set to 140C making sure your casserole dish has a lid on.
  6. 1-2 hours before ready, add your frozen peas and add cornflour mixed with water and stir.
  7. This is a one pot dish, so no need to serve with anything, except you can steam some additional vegetables like broccoli and cauliflower.

Nutrition Table

Servings: 8 Serving size:490g
Average Serve Average 100g
Energy 1880 kJ 384 kJ
  449 Cal 92 Cal
Protein 41.9 g 8.5 g
Fat, total 20.4 g 4.2 g
- Saturated 6.6 g 1.4 g
Carbohydrate 15.8 g 3.2 g
- Sugars 7.1 g 1.4 g
Sodium 432 mg 88 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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