Beef Bourguignon




439 per portion


1 tbsp ghee or avocado oil

600g lean diced beef

250g chestnut mushrooms, quartered

200g button mushrooms, quartered

180g brown onion, finely chopped

180g carrot, peeled and sliced

1-2 garlic cloves, peeled and crushed

½ tsp ground black pepper

½ tsp sea salt

500ml vegetable stock (made with one organic stock cube)

2 tbsps tomato purée

1 tbsp red wine vinegar

1 tbsp balsamic vinegar

1 tbsp Worcestershire sauce

1 bay leaf

1 tsp cornstarch

1 tsp dried parsley

¼ tsp dried thyme

How To

Heat 2 tsps ghee/oil in a large saucepan over a medium flame. Add the mushrooms and fry for 5 minutes, stirring occasionally. Transfer to a plate.

Heat the remaining ghee/oil in the pan. Add the onion and carrot and fry for 8 minutes, stirring frequently.

Add the beef, stir well and fry for 5 minutes, stirring occasionally.

Add the garlic and cook for 2 minutes. Season with salt and pepper.

Add the tomato purée, red wine vinegar, balsamic vinegar, Worcestershire sauce, bay leaf and stock and cook for 40 minutes, or until the beef is tender. Add a drop more water during cooking time if required.

Add the mushrooms back to the pan with the cornstarch, parsley and thyme and cook for 10 minutes.

Serving suggestion: Serve with mashed potato and steamed greens.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

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