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)