Classic Beef Bourguignon

with Creamy Cauliflower Mash
Bourguignon refers to a recipe that is prepared in the style of the French region of Bourgogne (aka Burgundy!).
494 Reviews
Cals 853 · Prot 51 · Carbs 57 · Fat 48
Low Carb
Calorie Smart
45 min
Classic Beef Bourguignon with Creamy Cauliflower Mash
Bourguignon refers to a recipe that is prepared in the style of the French region of Bourgogne (aka Burgundy!).
494 Reviews
Cals 853 · Prot 51 · Carbs 57 · Fat 48
Low Carb
Calorie Smart
Ingredients
Stew
Pulled beef
200 Grams
Carrot
2 Piece
White onion
1 Piece
Garlic cloves
2 Piece
Belgian dark chocolate 9*
40 Grams
Beef bacon
60 Grams
Vegetable oil
1 Tbsp
Tomato paste
30 Grams
Corn starch
10 Grams
Water
200 ML
Worcestershire sauce 6*11*
15 ML
Beef stock cube 4*5*9*11*15*
1 Piece
Red vinegar
15 ML
Fresh parsley
15 Grams
Mash
Cauliflower
600 Grams
Parmesan 4*
30 Grams
Butter 4*
30 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp

Allergens

*9 Soya, *6 Fish, *11 Gluten, *4 Milk, *5 Eggs, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3558 / 853
Fats (g) 47.7
of which saturated (g) 24
Carbohydrates (g) 57
of which sugars (g) 28.9
Fibers (g) 11.9
Proteins (g) 51.4
Salt (g) 6.6
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and chop the carrots into small bite-sized pieces. Peel and finely chop the onion and garlic.
Fry

2 Fry

Heat a pot over a medium heat with a drizzle of oil. Once hot, add the onion and carrots with a pinch of salt and fry for 5 min or until the onion starts to soften. Add the garlic, bay leaves, tomato paste and corn starch. Fry for 1 min further.
Start stew

3 Start stew

Add the measured water, brown sugar, thyme, Worcestershire sauce and stock cube. Bring to a simmer, reduce the heat to medium-low and cook covered for 12-15 min or until the carrots start to soften.
Make mash

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 cream cheese to a food processor. Blitz for 1-2 min until really smooth and season generously with salt and pepper.
Finish stew

5 Finish stew

Add the pulled beef to the stew and simmer for 4 min further or until the carrots are tender. Add a splash of water if the sauce is too thick.
Serve

6 Serve

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