Nutrition per serve

Kcal: 365 Fat: 16g Saturates: 4g Protein: 30g Carbs: 18g Sugars: 5g Fibre: 3g Salt: 2g Iron: 4mg Calcium: 35mg


Beef Bourguignon

This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.

Prep time: 20 mins, Cook time: 3 hours, Total time: 3hours 20 mins


400g Lean beef chuck cut into 1-1/2-inch pieces

260g, (1 jar) Slightly Different Tomato & Basil Sauce

Salt & pepper to season the beef

75g Oyster mushrooms

70g Chopped Bacon

1-2Tbsp Garlic infused olive oil

15g Green tops of spring onion chopped

12g Cornflour mixed with 24ml water

150ml cups dry red wine

1 large carrots, peeled and cut into chunks

18g Yeast extract mixed with 100ml cold water

1 bay leaf

1g teaspoon dried thyme

250g Small new potatoes

Fresh chopped parsley, for serving (optional)


Preheat the oven to 170oc and set a rack in the lower middle position

Rinse and chop the mushrooms

Chop the Bacon, spring onions and parsley 

Pat the beef dry and season with the salt and pepper

In a large frying pan, heat 1 tablespoon of garlic infused olive oil over medium-high heat until hot. Brown the meat in batches, turning with tongs, (add one tablespoon more oil for each batch if needed). (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust)

Once cooked on all sides, transfer the beef and juices into a large saucepan.

In the remaining oil, fry the bacon and mushrooms for about three minutes or until crisp and browned.

Add the bacon, mushrooms, wine, cornflour mix, yeast extract mix, Slightly Different Tomato & Basil Sauce, half the spring onion tops, bay leaf and thyme and stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. 

Transfer into an ovenproof dish and cover the pot with a lid, and place in a preheated oven. Braise for 2 hours

Peel the carrots and chop into chunks and slice the potatoes in half leaving the skins on

Remove the pot from the oven and add the carrots and potatoes and stir. Cover and place back in oven for 1 hour or until the vegetables are tender

Remove the bay leaf then taste and adjust seasoning, if necessary

Garnish with the remaining spring onion tops and fresh parsley, if desired and serve


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