Boeuf Bourguignon

"If you learnt to cook in the 1960s, as I did, you will remember those precursors of our modern brasseries, which were called bistros – candles in Chianti bottles, menus on blackboards, wine in carafes, everything amazing value and very popular. Dishes then bomb out of existence simply through boredom and we all move on to pastures more chic and fashionable. This is precisely what happened to the great French classic Boeuf Bourguignon, which was a staple of the bistro era. It dropped out of favour through over-familiarity, but now, after more than 30 years of oblivion, it is about to come crashing through the brasserie doors and make a comeback."
Servings:
4 people

Health Score

High
Medium
Low
7.0 / 10
Medium score

Glycemic Index

Index
31
Low
Load
8
Low

Nutrition per serving:

Calories852.57 kcal43%
Fat49.15 g70%
Carbs25.38 g10%
Sugars8.62 g10%
Protein65.04 g130%
Sodium1535.90 mg77%
Fiber3.81 g14%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
31
Low
Glycemic Load
8
Low

Ingredients

2 lb (900 g) braising steak, cut into 2 inch (5 cm) squares
2 x 130 g packs cubetti pancetta or 225 g smoked or unsmoked streaky bacon, bought in one piece, then cut into cubes
4 oz (110 g) dark-gilled mushrooms, cut into chunks
salt and freshly milled black pepper
3 tablespoons olive oil
1 medium onion, sliced
1 heaped tablespoon plain flour
15 fl oz (425 ml) red Burgundy (or other red wine or dry cider)
2 cloves garlic, chopped
2 sprigs fresh thyme
1 bay leaf
12 oz (350 g) shallots

Directions

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