Classic Beef Bourguignon

Name: Classic Beef Bourguignon with Creamy Cauliflower Mash
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Pulled beef; 1 Piece of Carrot; 1 Piece of White onion; 2 Piece of Garlic cloves; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Dried bay leaves; 30 Grams of Tomato paste; 10 Grams of Corn starch; 200 ML of Water; 5 Grams of Brown sugar; 2 Grams of Dried thyme; 15 ML of Worcestershire sauce; 1 Piece of Beef stock cube; 15 Grams of Fresh parsley; 600 Grams of Cauliflower; 80 Grams of Cream cheese; 1 Tsp of Salt; 1 Tsp of Black pepper

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 529 · Prot 40 · Carbs 45 · Fat 23

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 529 · Prot 40 · Carbs 45 · Fat 23

Low Carb

Calorie Smart

Ingredients

Bourguignon

Pulled beef

200 Grams

Carrot

1 Piece

White onion

1 Piece

Garlic cloves

2 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Dried bay leaves

1 Piece

Tomato paste

30 Grams

Corn starch

10 Grams

Water

200 ML

Brown sugar

5 Grams

Dried thyme

2 Grams

Worcestershire sauce 6*11*

15 ML

Beef stock cube 9*11*15*

1 Piece

Fresh parsley

15 Grams

Cauliflower mash

Cauliflower

600 Grams

Cream cheese 4*

80 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Allergens

*6 Fish, *11 Gluten, *9 Soya, *15 Celery, *4 Milk

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)	2210 / 529
Fats (g)	22.5
of which saturated (g)	11.2
Carbohydrates (g)	45
of which sugars (g)	20.9
Fibers (g)	11.1
Proteins (g)	39.5
Salt (g)	4.5

*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

1 Prep

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

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.

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.

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.