Beef Bourguingnon

Now this is a delicious recipe. Great to impress, or if you just want a hearty, warming winter meal: Beef Bourguingnon.

 

Preparation time: 25 minutes

Cooking time: 1-3 hours

 

Ingredients:

Bourguignon (serves 6)

  • 1kg braising steak (topside roasting joint or shin beef also works well)
  • 250g shallots
  • 200g chestnut mushrooms
  • 6 rashers thin sliced streaky bacon
  • 40g butter
  • 2 tbsp tomato puree
  • 500ml red wine (better wine means more flavour)
  • 2 sprigs of rosemary
  • 2 sprig s of thyme
  • 2 bay leafs

 

Sweet Potato Mash (serves 1)

  • 200g sweet potato
  • 30ml semi-skimmed milk

 

 

Method:

Bourguignon:

Place a casserole pan over a medium-high heat and add the butter.

While the butter is melting, slice the beef into small cubes of roughly even size (if it is not already sliced!).

Add half of the beef to the pan and brown the meat before transferring to a bowl before repeating for the remaining half, aim to leave as much of the butter in the pan as possible each time.

Peel and half the shallots, slice the mushrooms and bacon. Add to the pan, fry for 5-10 minutes until the shallots turn translucent – scrape off any bits that caramelise on the sides with a wooden spoon as these will give the sauce great flavour.

Add the tomato puree and stir through evenly, turn the heat to medium.

Add the wine to the pan and top up with water until the ingredients are covered and the chunks of beef floats slightly in the mixture; stir well and add the rosemary, thyme and bay leaves.

Cover the pan and cook on a medium heat for 5 minutes before (carefully!) transferring to the oven and cooking for 1-3 hours at 130 degrees Celsius. The longer you cook the bourguignon for, the more tender the meat will become and the more flavour the sauce will develop.

Check every 30 minutes or so and stir the mixture – if you find the sauce is too thin, you can add a small amount of cornflour and stir through to thicken the sauce. If you find the sauce has become too thick, add a little water and stir through.

Serve with the sweet potato mash – but be careful to avoid serving the sprigs of rosemary and thyme with the beef!

 

Mash:

Wash the sweet potato, remove any roots and ends – optional whether you peel them or not – chop into approx. 2 cm cubes.

Place the cubes in a pan and fill with water so all the potato is covered, bring the water to a boil and keep at this temperature for 25 minutes. If you want the potato to cook quicker you can add 1 tsp of salt to the water as this raises its boiling point!

Drain the water from the pan and add 30ml of milk; place it back on a very low heat and crush the cubes using a potato masher or strong fork.

Fold the potato into the milk and when it has formed a consistent mash, remove from the heat and season with salt and pepper as you like.

 

 

Nutritional Information:

Beef Bourguingnon Per Serving (6):

Calories: 459

Protein: 36g

Fats: 27g

Carbs: 3g

 

Mash Potato:

Calories: 186

Protein: 4g

Fats: 1g

Carbs: 42g

 

 

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