Recipes › Dinner

• Dinner
• 2 hr 50 min
• Dairy-Free

Beef bourguignon-style stew

Slow-cooked beef with bacon, mushrooms, carrots and thyme (no wine).

Calories

511

Protein

46 g

Carbs

41 g

Fat

19 g

Per serving. Makes 6 servings.

Ingredients

• 1 kg Beef stewing steak
• 2 tbsp Plain flour
• 2 tbsp Olive oil
• 4 Bacon
• 2 Onion
• 3 Carrot
• 3 Garlic
• 300 g Mushrooms
• 750 ml Beef stock
• 2 tbsp Tomato purée
• 2 tbsp Red wine vinegar
• 2 g Fresh thyme
• 2 Bay leaf
• 1 kg Potato

Contains: Cereals containing gluten, Sulphites. Always check the labels of what you buy.

Method

1. Heat the oven to 160°C (140°C fan). Toss the beef in the flour.
2. Heat 1 tablespoon of the oil in a large ovenproof casserole and brown the beef in batches over a high heat. Set aside.
3. Chop the bacon, peel and chop the onions and carrots and crush the garlic. Fry in the casserole for 8 minutes.
4. Stir in the stock, tomato purée and red wine vinegar, add the thyme and bay leaves and return the beef. Bring to a simmer, cover and cook in the oven for 2 hours.
5. For the last 30 minutes, halve the mushrooms, brown them in the remaining oil and stir them into the stew. Meanwhile, peel and boil the potatoes until tender.
6. Remove the bay leaves and serve the stew with the potatoes. Tastes even better the next day.

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