Beef Bourguignon with Mushrooms
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
26.9g
Energy (kJ)
1942kJ
Energy (kcal)
464kcal
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
161.3g
11653kJ
2787kcal
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
- 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)
Rich Beef Stock Pot
Enhance your beef dishes with the Knorr Rich Beef Stock Pot. Melt one in while cooking and you will be rewarded with a rich, hearty flavour. View detailsOpens in new window
- 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.