Beef Bourguignon

with Cauli Mash

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low-carb
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low-carb
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Instructions

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1 Prep

Peel and chop the carrotsonion and garlic. Finely chop the bacon. Grate the Parmesan

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2 Fry

Heat a pot over a medium heat with a drizzle of vegetable oil. Once hot, add the bacononion and carrots and fry for 5 min or until the onion starts to soften. Add the garlictomato paste and corn starch. Fry for 1 min.

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3 Start stew

Add the measured waterWorcestershire sauce, stock cube and red vinegar. Simmer for 15 min or until the carrots start to soften. 

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4 Make mash

Meanwhile, chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Once soft, drain the cauliflower. Add the cauliflower and butter to a food processor. Blitz for 1-2 min until really smooth. Add the Parmesan and season generously with salt and pepper

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5 Finish stew

Add the pulled beef to the stew and simmer for 4 min further. Add a splash of water if the sauce is too thick.

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6 Serve

Plate the cauliflower mash and top with the beef stew. Garnish with the parsley leaves.

Tips for fussy eaters

Serve the beef stew with mashed potatoes instead.

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Beef Bourguignon is a French beef stew.

Cooking Time: 45 min

Equipment Required: Food processor

Cals 572 · Prot 34 · Carbs 48 · Fat 23

Ingredients

Number of people

Stew

Pulled beef 200 Grams
Carrot 2 Piece
White onion 1 Piece
Garlic cloves 2 Piece
Beef bacon 60 Grams
Vegetable oil 1 Tbsp
Tomato paste 30 Grams
Corn starch 10 Grams
Water 200 ML
Worcestershire sauce 15 ML
Beef stock cube 1 Piece
Red vinegar 15 ML
Fresh parsley 15 Grams

Mash

Cauliflower 600 Grams
Parmesan 30 Grams
Salted butter 30 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Beef Bourguignon is a French beef stew.

Cooking Time: 45 min

Equipment Required: Food processor

Cals 572 · Prot 34 · Carbs 48 · Fat 23

Instructions

photo

1 Prep

Peel and chop the carrotsonion and garlic. Finely chop the bacon. Grate the Parmesan

photo

2 Fry

Heat a pot over a medium heat with a drizzle of vegetable oil. Once hot, add the bacononion and carrots and fry for 5 min or until the onion starts to soften. Add the garlictomato paste and corn starch. Fry for 1 min.

photo

3 Start stew

Add the measured waterWorcestershire sauce, stock cube and red vinegar. Simmer for 15 min or until the carrots start to soften. 

photo

4 Make mash

Meanwhile, chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Once soft, drain the cauliflower. Add the cauliflower and butter to a food processor. Blitz for 1-2 min until really smooth. Add the Parmesan and season generously with salt and pepper

photo

5 Finish stew

Add the pulled beef to the stew and simmer for 4 min further. Add a splash of water if the sauce is too thick.

photo

6 Serve

Plate the cauliflower mash and top with the beef stew. Garnish with the parsley leaves.

Tips for fussy eaters

Serve the beef stew with mashed potatoes instead.

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Ingredients

Number of people

Stew

Pulled beef 200 Grams
Carrot 2 Piece
White onion 1 Piece
Garlic cloves 2 Piece
Beef bacon 60 Grams
Vegetable oil 1 Tbsp
Tomato paste 30 Grams
Corn starch 10 Grams
Water 200 ML
Worcestershire sauce 15 ML
Beef stock cube 1 Piece
Red vinegar 15 ML
Fresh parsley 15 Grams

Mash

Cauliflower 600 Grams
Parmesan 30 Grams
Salted butter 30 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
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