Photo: Lily Banse
Boeuf bourguignon
17 ingredients
30 min
Serves 6
openrecipes
It’s worth getting good-quality, well-marbled meat from the butcher’s shop for this dish. The supermarket meat is often too lean and will become dry rather than succulent during the long cooking. Serve with creamy mashed potatoes and some green vegetables, or even a crisp side salad with a mustardy dressing.
Estimated Nutrition (whole recipe, rough)
518
Calories
34g
Protein
31g
Fat
22g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sunflower Oil | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.6kg/3lb 8oz good-quality braising steak
- 4-5 tbsp sunflower oil
- flaked sea saltblack pepper
- 200g/7oz smoked bacon lardons
- 1 large onion
- 2 garlic
- 75cl bottle red wine
- 2 tbsp tomato purée
- 1 beef stock
- 2 large bay leaves
- 3 bushy sprigs thyme
- 25g/1oz butter
- 450g/1lb button onionsonions
- 300g/10½oz button chestnut mushrooms
- 2 heaped tbsp cornflour
- 2 tbsp cold water
- freshly chopped parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes