LOW CALORIE BEEF BOURGUIGNON
Do you happen to have half opened bottle of red wine gone undrinkable because it has stayed more than 3-5 days in the fridge? Don’t throw it away and cook a beef stew with it!As long as the wine is well stored in the refrigerator with the cork in, you can keep it for cooking for at least a month!Beef bourguignon is a typical French dish which takes a while to cook but preparation is very easy. I skipped the bacon to make the dish lower in fat.
Nutrition Per Serving
Calories: 460kcal | Carbohydrates: 17g | Protein: 35g | Fat: 22g
Ingredients
- 650 g beef chuck roll
- 300 g carrots
- 250 g button mushrooms cut in halves
- 100 g onion
- 275 ml red wine
- 2 tbsp flour
- 1 cube beef stock
- 2 tbsp tomato paste
- 2 bay leaves
- thym
- 2 squares dark chocolate
- 2 cloves garlic
- 1 tbsp
extra virgin olive oil
Video
Instructions
- In a large pot, sauté the diced onion and chopped carrots in a bit of oil for 3 minutes and set aside.
- Pat dry beef with paper towel; sear in the hot oil until browned on all sides.
- Return the onion and carrots back into the pot. Add minced garlic. Season with salt and pepper. Sprinkle with flour, toss well so that the meat is coated. Cook for few more minutes.
- Deglaze with the wine. Add in the tomatoe paste, the beef stock, the herbs and enough water so that the beef is covered.
- Bring to a simmer. Then cover and cook for 3 hours on low heat, or until the meat is tender and falls apart (adjust the heat so that the liquid simmers very slowly).
- In the last 20min of cooking time , add the mushrooms in the pot and dark chocolate (to balance with the acidity of the wine.
- Top with fresh parsley before serving.Enjoy!
Notes
You can serve the beef stew with boiled /mashed potatoes, tagliatelle pasta, basmati rice or simply with toasted bread that you can dip in the gravy 🙂
