Boeuf Bourguignon (Lean Beef)

Name: Boeuf Bourguignon (Lean Beef)
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: Burgundian bistro
Ingredients: 500g diced lean braising beef (chuck); 150g lean bacon medallions, chopped; 250g chestnut mushrooms, halved; 200g pearl onions or baby onions, peeled (fresh or frozen); 2 carrots, sliced (about 160g); 3 cloves garlic, crushed; 2 tbsp tomato purée; 2 tbsp plain flour; 350ml red wine (Burgundy or Pinot Noir); 400ml beef stock; 1 bay leaf; 2 sprigs fresh thyme (or 1 tsp dried); 1 tbsp olive oil; salt and black pepper (to taste)

Beef browned hard and braised in red wine and stock with bacon, then finished with mushrooms and pearl onions and served from the pan. A Sunday braise that covers several dinners.

Serves: 4
Prep: 20min
Cook: 150min
Total: 170min

Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic

Per serving

Calories: 407kcal
Protein: 40.5g
Carbs: 19.9g
Fat: 11.1g
Fibre: 2.7g

Ingredients

MetricUS

For 4 servings · MetricUS

500gdiced lean braising beef (chuck)
150glean bacon medallions, chopped
250gchestnut mushrooms, halved
200gpearl onions or baby onions, peeledfresh or frozen
2carrots, slicedabout 160g
3 clovesgarlic, crushed
2 tbsptomato purée
2 tbspplain flour
350mlred wineBurgundy or Pinot Noir
400mlbeef stock
1bay leaf
2 sprigsfresh thymeor 1 tsp dried
1 tbspolive oil
salt and black pepperto taste

1 lblean braising beef chuck, cubed
6 ozcenter-cut bacon, diced
8 ozcremini mushrooms, halved
8 ozpearl onions, peeledfresh or frozen
2carrots, slicedabout 6 oz
3 clovesgarlic, crushed
2 tbsptomato paste
2 tbspall-purpose flour
1½ cupred wineBurgundy or Pinot Noir
1¾ cupbeef broth
1bay leaf
2 sprigsfresh thymeor 1 tsp dried
1 tbspolive oil
salt and black pepperto taste

Method

Sear the beef and bacon.
Pat the beef dry and season well. Sear in the olive oil over a high heat, in batches, until deeply browned on all sides. Set aside.
Fry the bacon in the same pan until it starts to crisp, then set aside with the beef.
Build the braise.
Add the carrots and garlic to the pan and cook for 2 to 3 minutes.
Stir in the tomato purée and flour and cook for a minute.
Pour in the wine and stock, scraping up the browned bits from the bottom of the pan. Add the bay leaf and thyme.
Slow braise.
Return the beef and bacon to the pan. Cover and simmer very gently, or transfer to a low oven at 150C fan (170C conventional, 325F), for 2 to 2.5 hours, until the beef is fork-tender.
Finish and serve.
Stir in the pearl onions and mushrooms for the final 25 to 30 minutes of cooking.
Remove the bay leaf and thyme stalks, taste and adjust the seasoning.
Serve hot, straight from the pan.

Add this recipe to your meal plan for the week.

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Boeuf Bourguignon (Lean Beef)

Ingredients

Method

Sear the beef and bacon.

Build the braise.

Slow braise.

Finish and serve.

Add this recipe to your meal plan for the week.