Slow Cooked Beef Bourguignon
with Bacon, Mash and Tenderstem® Broccoli
Our Slow Cooked Beef Bourguignon is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Onion
125 grams
Mushrooms
450 grams
Potatoes
60 grams
British Smoked Bacon Lardons
2 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
30 grams
Tomato Puree
1 sachet(s)
Dried Thyme
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
280 grams
Slow Cooked Beef
Not included in your delivery
1 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Trim the carrot, then slice into 1cm thick rounds (no need to peel).
Halve and peel the onion, then cut each half into roughly 2cm wedges.
Quarter the mushrooms. Peel and chop the potatoes into 2cm chunks.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the carrot and onions and fry until starting to soften, 4-5 mins.
Once softened, add the bacon lardons and mushrooms. Cook until the bacon is golden and the mushrooms have browned, 6-7 mins more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.
Once the veg and bacon in the pan is browned all over, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Next, stir in the garlic, tomato puree and dried thyme until combined, 1 min more.
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the red wine jus paste and red wine stock paste. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Bring to the boil, then add in the beef (and any juice from the packet). Use a spoon to break up the beef as it cooks into smaller chunks. Simmer until thickened, 7-8 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Season with salt and pepper, then cover with a lid to keep warm.
Meanwhile, add a splash of water to the stew if it's looking a little too thick.
When everything's ready, share the slow cooked beef Bourguignon, mash and crispy broccoli between your serving bowls.
