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 celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.25 kg
Table salt 2.5 g
Ground white pepper 1.0 g
Plain flour 0.025 kg
Pork belly 0.2 kg
Onion 0.15 kg
Carrots 0.1 kg
Garlic, bulb 1.0 ud
Red wine 0.075 l
Brown stock 2.0 l
Meat Starlux 0.008 kg
Onion 0.2 kg
Carrots 0.1 kg
Green leek 1.2 ud
Bones 0.6 kg
Red wine 0.1 l
Water 2.0 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 25.09 g
Saturates 28.84 g
Monounsaturated fatty acids 38.78 g
Polyunsaturated fatty acids 7.79 g
Cholesterol 182.62 mg
Calcium 474.04 mg
Iron 13.65 mg
Zinc 11.27 mg
Vitamin A 1818.27 ug
Vitamin C 146.69 g
Folic acid 472.71 ug
Salt (Sodium) 3070.38 mg
Sugars 49.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.