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 roughly chop the carrots and onion. Peel and chop the garlic. Roughly chop the dark chocolate. Finely chop the bacon. Grate the Parmesan

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2 Fry

Heat a non-stick pan 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 Cook stew

Add the measured waterWorcestershire sauce, stock cube, red vinegar and dark chocolate. Bring to a boil and simmer for 15 min or until the carrots start to soften. Add the pulled beef to the stew and simmer for 4 min. Add a splash of water if the sauce is too thick.

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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 Serve

Plate the cauliflower mash and top with the beef stew. Finally, 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 beef stew which originates from France.

Cooking Time: 45 min

Equipment Required: Food processor

Cals 684 · Prot 35 · Carbs 58 · Fat 30

Ingredients

Number of people

Stew

Pulled beef 200 Grams
Carrot 2 Piece
White onion 1 Piece
Garlic cloves 2 Piece
Dark chocolate 40 Grams
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 beef stew which originates from France.

Cooking Time: 45 min

Equipment Required: Food processor

Cals 684 · Prot 35 · Carbs 58 · Fat 30

Instructions

photo

1 Prep

Peel and roughly chop the carrots and onion. Peel and chop the garlic. Roughly chop the dark chocolate. Finely chop the bacon. Grate the Parmesan

photo

2 Fry

Heat a non-stick pan 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 Cook stew

Add the measured waterWorcestershire sauce, stock cube, red vinegar and dark chocolate. Bring to a boil and simmer for 15 min or until the carrots start to soften. Add the pulled beef to the stew and simmer for 4 min. Add a splash of water if the sauce is too thick.

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 Serve

Plate the cauliflower mash and top with the beef stew. Finally, 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
Dark chocolate 40 Grams
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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