Recipes

Beef bourguignon with root vegetables

Classic beef bourguignon with beef, root vegetables, mushrooms and stock.

Ingredients

• 170 g Beef, chuck
• 0.25 pcs Onion (40g)
• 0.5 medium Carrot (40g)
• 2 medium Potato (130g)
• 0.5 clove Garlic (1g)
• 0.5 pcs Bay leaf, dried (5g)
• 2 pcs Mushroom, raw (36g)
• 0.25 pcs Swede, rutabaga (100g)
• 0.5 dl Beef stock, Jacobs (50g)
• 1 a little Thyme (10g)
• 0.25 tbsp Wheat flour (3g)
• 0.5 tsp Tomato paste (5g)
• 1 desired amount Salt (5g)
• 1 desired amount Pepper, black (5g)
• 1 tsp Olive oil (3g)

Method

1. Cut the potatoes, carrots and mushrooms. Dice the swede and the meat. Finely chop the onion and garlic. Add a little oil to a cast iron pot (if you have one) and sauté the onion and garlic until soft. Coat the meat with the wheat flour and add it to the pot. Brown the meat and stir in the tomato paste. Pour in the stock and let it simmer for about an hour. Add the vegetables and let the pot cook for a further 20 minutes or so. Season to taste with salt and pepper.
2. If you like, you can spend a few free calories on some bread to serve on the side.