Beef and carrot bourguignon recipe

43 ratings Rate
  • Serves 6
  • 20 mins to prepare and 2 hrs 00 mins to cook
  • 458 calories / serving
  • Freezable
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067532 beefcarrot bourguignon HERO

Pre-heat the oven to 150°C.

Heat a pan on a moderate heat, half the olive oil and then saute the bacon with the chopped onions until softened. Add the chopped garlic and saute for two minutes. Set aside on a plate.

Add the rest of the oil to the pan and roll the beef cubes in the seasoned flour then sauté until sealed. Set aside.

Add the butter and saute the pearl onions, tomatoes carrots and mushrooms until softened. Put the beef into a covered casserole dish with the garlic and chopped onion mixture, cover with the wine and stock, add the tomato puree and bouquet garni and place in the oven for one hour.

Add the pearl onions, carrots, mushrooms and bacon and cook for a further 45 minutes. Check seasoning, remove the bouquet garni and serve.

red wine glassPair this with Isla Negra Merlot

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  • Ingredients

  • 800g stewing beef, cut into 2” cubes
  • 120g smoked streaky bacon, cut into 2” strips
  • 3tbsp olive oil
  • 25g butter
  • 2tbsp seasoned flour
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 bouquet garni
  • 200ml beef stock
  • 1 bottle of red wine
  • 220g button mushrooms, sliced
  • 4 carrots, peeled and cut into batons
  • 4 beef tomatoes, de-skinned and quartered
  • 6 small pearl onions, peeled and halved
  • 1tbsp tomato purée
  • sea salt
  • freshly ground pepper
  • Energy 1915kj 458kcal 23%
  • Fat 16g 22%
  • Saturates 6g 31%
  • Sugars 12g 13%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 17.5g Protein 36.7g Fibre 5.7g


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