Beef bourguignon with mixed vegetable sticks

3 h
Type of dish: Meats
Temperature: Hot
Cuisine type: French cuisine
Allergens
Gluten
Gluten
Sulfites
Sulfites
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.214 kg
Table salt 3.571 g
Ground white pepper 1.071 g
Plain flour 0.007 kg
Pork belly 0.286 kg
Onion 0.143 kg
Carrots 0.107 kg
Garlic, bulb 1.286 ud
Red wine 0.143 l
Brown stock 0.714 l
Onion 0.071 kg
Carrots 0.036 kg
Green leek 0.429 ud
Bones 0.214 kg
Red wine 0.036 l
Water 0.714 l
Elaboration
  • Make a brown stock.
  • Chop the onion, carrot and garlic into brunoise.
  • Chop the mushrooms into quarters and sauté.
  • Dice the bacon and sauté (set the fat aside).
  • Remove the fat and nerves from the meat and chop into 4 cm cubes.
  • Add salt and pepper to the meat and lightly flour it.
  • Sauté using the fat from the bacon and set aside.
  • Lightly sauté the vegetables and add the meat and the wine. Let reduce and add the brown stock until the pieces are covered, then leave to cook until the meat is very tender and the vegetables are soft.
  • Add the bacon and mushrooms. Add salt if required.

HOW TO PLATE UP

Nutritional information (1 portion)
Fiber 12.73 g
Saturates 29.46 g
Monounsaturated fatty acids 38.22 g
Polyunsaturated fatty acids 7.8 g
Cholesterol 186.56 mg
Calcium 234.21 mg
Iron 9.59 mg
Zinc 10.16 mg
Vitamin A 1125.0 ug
Vitamin C 68.55 g
Folic acid 206.05 ug
Salt (Sodium) 2107.88 mg
Sugars 22.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.