Dinner
Beef Burgundy
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.
8
Serves
449
Calories
41.9g
Protein
490g
Serving Size
Protein 42gCarbs 16gFat 20gper serve
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
Keep cooking
All dinner recipes 
