Classic Braised Beef Bourguignon
with Mashed Potatoes
A rich and slow-cooked braised beef stew inspired by the French region of Bourgogne (aka Burgundy!).
Cals 646 · Prot 61 · Carbs 72 · Fat 14
Weekly classic
Family Friendly
55 min
A rich and slow-cooked braised beef stew inspired by the French region of Bourgogne (aka Burgundy!).
Cals 646 · Prot 61 · Carbs 72 · Fat 14
Weekly classic
Family Friendly
Ingredients
Bourguignon
Steak Strips
350 Grams
Carrot
1 Piece
Mushroom
250 Grams
White onion
1 Piece
Garlic cloves
2 Piece
Salt
0.5 Tsp
Black pepper
0.3 Tsp
Plain flour
10*11*
15 Grams
Vegetable oil
1 Tbsp
Dried bay leaves
1 Piece
Tomato paste
30 Grams
Water
350 ML
Balsamic vinegar
14*
15 ML
Brown sugar
5 Grams
Beef stock cube
9*11*15*
1 Piece
Fresh thyme
10 Grams
Fresh parsley
15 Grams
Potato mash
Potatoes
600 Grams
Salt
1 Tsp
Butter
4*
10 Grams
Black pepper
0.5 Tsp
Allergens
*10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *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) | 2701 / 646 |
| Fats (g) | 14.2 |
| of which saturated (g) | 6.5 |
| Carbohydrates (g) | 72 |
| of which sugars (g) | 16.5 |
| Fibers (g) | 13.5 |
| Proteins (g) | 61.2 |
| Salt (g) | 3.8 |
*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.
- Clean the mushrooms with a damp cloth and chop into bite-sized pieces.
- Peel and finely chop the garlic and 0.5 onion.
2 Prep beef
- Pat the steak strips really dry with paper towel.
- Add to a bowl or plate.
- Season with a good pinch of salt and pepper, and mix in the flour.
3 Fry beef
- Heat a large pot over high heat with a good drizzle of oil.
- Once hot, fry the steak strips in small batches for 2-3 min until deeply browned.
- Transfer the steak strips to a plate and reserve the pot.
Tip! Make sure the pot is really hot before adding the beef otherwise, it will stew, and not brown. You want to develop deep and rich flavour at this stage.
4 Make stew
- Add another drizzle of oil with the mushrooms, onion and carrots with a pinch of salt and fry for 5 min until the mushrooms brown.
- Add the garlic, bay leaves, and tomato paste.
- Fry for 1 min further.
- Add the steak strips back, the measured water, balsamic vinegar, brown sugar, stock cube, and either 0.5 or full bundle of thyme (to taste).
- Bring to a simmer, reduce the heat to medium and cook covered for 30-35 min until the steak is tender.
Tip! Add a splash of water to the stew if it reduces too quickly.
5 Make mash
- Meanwhile, peel and chop the potatoes into bite-sized pieces.
- Add them to a pan of boiling water with a generous pinch of salt and cook over medium heat for 20 min or until soft.
- Once soft, drain the potatoes and return them to the pan.
- Mash until smooth, add the butter, and season with salt and pepper.
6 Serve
- Roughly chop the parsley and stir into the stew.
- Serve the Beef Bourguignon on a bed of Mashed Potatoes.
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