Beef Bourguignon with Mushrooms

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

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

Ingredients
Cook

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)