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Beef Bourguignon with Mushrooms

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 800 g casserole steak, cut into large chunks
  • 2 tbsp flour mixed with some black pepper
  • 2 tbsp vegetable oil, plus extra for frying
  • 1 large onion, chopped
  • 5- 6 cloves garlic, left whole with the skin on
  • 1/4 celery stick
  • 1 bay leaf
  • A few sprigs thyme
  • A few sprigs flat leaf parsley
  • 1/2 bottle full bodied red wine
  • 28 grams Knorr Rich Beef Stock Pot, dissolved in
  • 400 ml boiling water
  • 3 rashers unsmoked bacon, cut into thin strips
  • 200 g wild mushrooms, cut in half (if large)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

464kcal

Energy (kJ)

1942kJ

Protein (g)

26.9g

Carbohydrate incl. fibre (g)

9.9g

Carbohydrate excl. fibre (g)

8.4g

Sugar (g)

1.9g

Fibre (g)

1.5g

Fat (g)

30.4g

Saturated fat (g)

11.1g

Unsaturated fat (g)

18.3g

Monounsaturated fat (g)

12.9g

Polyunsaturated fat (g)

5.3g

Trans fat (g)

1.3g

Cholesterol (mg)

94mg

Sodium (mg)

476mg

Salt (g)

1.19g

Vitamin A (IU)

51IU

Vitamin C (mg)

2.9mg

Calcium (mg)

51mg

Iron (mg)

7.18mg

Potassium (mg)

716mg

Total

2787kcal

11653kJ

161.3g

59.4g

50.3g

11.2g

9.2g

182.7g

66.5g

109.7g

77.3g

31.9g

7.9g

561mg

2858mg

7.16g

307IU

17.1mg

305mg

43.05mg

4295mg


  • 1 Toss the meat in flour.
  • 2 Heat the oil in a large frying pan and brown the meat, in batches, on all sides. Doing this in batches makes it easier to brown the meat. Put the meat into a casserole dish.
  • 3 Add the onions to the same frying pan and cook slowly for 5 minutes until they start to soften but do not brown. Add the onions to the casserole dish, along with the garlic cloves.
  • 4 Add the celery, bay leaf, thyme and parsley to the casserole dish. Pour in the wine and the Knorr Beef Stock stirring well. Bring to the boil then simmer for 5 minutes. Cover and cook in the oven, at 150°C, 130°C fan, Gas mark 2 for 2 ½ to 3 hours or until the meat is tender.
  • 5 About 20 minutes from the end of cooking time heat a small non-stick frying pan, add the bacon and dry fry until it is golden and crisp, leave to one side. In the same pan add a teaspoon of oil if needed and pan fry the mushrooms until lightly golden.
  • 6 Serve the Bourguignon garnished with the bacon and mushrooms.