Lifestyle

Recipe of the day: Ben’s Farmhouse Beef Bourguignon

Consuming tidy can be a hard company … Specifically if you consider on your own a food lover

Below’s a dish you can attempt in the house, which is equally tasty as well as calorie-specific, when attempting to adhere to a healthy and balanced eating program

Ben’s Farmhouse Beef Bourguignon

Offers 4

Components

• 1 kg Stewing beef reduced right into 2 inches (5 centimeters) dices

• 2 Carrots, chopped fifty percent moon

• 1 Onion, very finely cut

• 3 mugs Beef supply (ideally homemade, you desire something abundant to improve the flavour)

• 1 tablespoon Tomato paste or tomato puree

• 2 Garlic cloves (diced)

• 1/2 tsp dried out thyme

• 1 bay fallen leave

• 12 infant onions, brown-braised

in supply

• 250 gms of mushrooms, sautéed in olive oil

• 1- 1/2 tablespoon Flour

• 1- 1/2 mugs Red grape juice (100% juice no sugar included)

• 1/2 mug Red vinegar

• 1/2 tsp Salt

• 1/4 tsp Pepper

Technique

Dry the meat cubes meticulously with paper towels.

In a casserole/pan, sauté the beef up until it’s gold brownish. Eliminate it to a side recipe as well as reserved.

Still in the very same casserole/pan, sauté the carrot as well as the onion.

Return the beef to the covered dish. Spray it with salt as well as pepper, after that include the flour as well as throw.

Mix in the juice, vinegar, supply, tomato paste, mashed garlic cloves, thyme, as well as bay fallen leave.

Bring it to a simmering factor on the cooktop.

Cover the pot as well as location it on really reduced warmth as well as simmer for 2-3 hrs or up until the beef hurts.

While the stew is cooking, prepare onions as well as mushrooms. For the onions, include a drizzle of olive oil to a fry pan as well as sauté the peeled off onions up until gold brownish. Include beef supply up until they’re nearly covered as well as simmer for 20-25 mins, or up until nearly all the fluid goes away as well as they hurt yet maintain their form. Reserve.

Prepare the mushrooms also, quarter as well as sauté them in 2tsp of olive oil. Go on mixing up until they’re brownish. Reserve.

Once the meat hurts, include onions as well as mushrooms to the meat.

Skim the fat off. Simmer for 2-3 mins. Skim added fat if it climbs. The sauce ought to be thick adequate to layer a spoon. Otherwise, steam it up until it enlarges. If it’s also thick, mix in some supply or bouillon to make it lighter.

Advised sides are cauliflower cheese, potatoes, noodles, or rice.

Offering dimension approx.

200g = 325 calories

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