Easy beef bourguignon
A comforting and hearty French stew made with beef chuck, rosemary, and red wine, perfect for a cozy winter meal. This dairy-free Beef Bourguignon recipe serves 4 and is ready in just 45 minutes. Packed with protein and essential nutrients, it's a great dish for a family dinner or special occasion.
Ingredients
beef chuck roast
453.59 g
carrots
4 medium
onion
1 large
mushroom
2 pts
red wine
240 ml
beef broth
480 ml
dried thyme
0.5 tsps
rosemary
0.5 tsps
red pepper powder
0.25 tsps
flour
1.5 Tbsps
extra virgin olive oil
2 Tbsps
Method
- Cut your vegetables and set aside (put mushrooms in a separate bowl).
- Cut beef into bite size and put in a bowl.
- Sprinkle flour over and toss the meat around to coat lightly. With a large pot over high heat, add 1 tbsp olive oil. Wait for about a minute until the pot is really hot and add your beef (otherwise your meat will stay a grey color instead of a nice golden brown. If you do not have a large pot, do your beef in batches so as not to crowd the pot). Cook for about 5 minutes and turn the meat over. Cook for another 3-4 minutes until you get a nice color and remove from the pot (do not turn off the heat). Put aside in a bowl.
- Add 1 tbsp olive oil to the pot and add onions, carrots, thyme and rosemary. Cook for about 7 minutes (stir frequently to keep the bottom of the pot from burning).
- Put the meat back in the pot and add wine. Bring to boil, lower the heat and simmer for 5 minutes.
- Add bay leaf, cayenne pepper, beef broth, and bring to boil. Lower the heat, cover, and simmer for 20 minutes.
- Add mushrooms and simmer for 30 minutes.
- Remove bay leaf, season with salt and pepper, and serve.
Nutrition:
Carbs
28 g
Fat
22 g
Protein
39 g
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