KRYS LOJEK, NUTRITIONIST
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Beef Bourguignon

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Ingredients:
2 1/2 tablespoons macadamia oil
 1.5kg stewing steak, trimmed, cut into 5cm pieces
 1 large brown onion, finely chopped
 200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
 2 garlic cloves, finely chopped
 1 cup red wine
 1/2 beef, chicken or vegetable stock
 1 tablespoon tomato paste
 16 small pickling onions, peeled ( Leave a little root attached to each pickling onion to prevent them falling apart during cooking.)
 400g small button mushrooms

Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened. 
Add garlic. Cook for 1 minute.  
For slow cooking:
 Place browned meat, sautéed onion, bacon and garlic and remainder of ingredients and place in slow cooker.  Cook on low for 6 hours or until meat is tender.
For stove top:
Return beef and juices to pan. Add wine. Bring to the boil. 
Add stock and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions and mushrooms.
 Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt and pepper. Serve.

Recipe from Taste.com.au

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Disclaimer: All material is provided for your information.  It is not intended to replace consultation with a trusted health professional.  No action should be taken based solely on the contents of this article. Although I am a trained and registered nutritionist and love researching I do not have access to your personal medical history so all advice contained here is general, please contact your chosen health professional for more individual and specific advice.
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