Nutrition Facts

Servings:
4

Amount Per Serving:
400 g

Calories

419

Protein:
36.8 g
Total Carbohydrates:
11.6 g
Sugar:
5.7 g
fibre:
Total Fat:
21 g
Saturated:
7.9 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
925 mg

Beef Bourguignon w Root Veg Puree

I knew from an early age that my home-life was different to every other child in the school, but different in a good way. Growing up in pubs in and around London until I moved to Australia at 23 meant that food was a large focus in business and consequently my home life.
Paleo icon Keto icon Gluten-Free icon Clean icon Nut Free icon Soy Free icon Ethical icon

Serves

forksvg 4

Preptime

clocksvg 00hr 20min

Cooktime

clocksvg 02hr 10min

Ingredients

  • 750g chuck steak
  • 1 tbs olive oil
  • 120g bacon - chopped
  • 2 onions - chopped
  • 6 garlic - chopped
  • 2 bay leaves
  • 2 tsp thyme
  • 1 tsp sage
  • 250mls beef broth
  • 350mls red wine
  • 150g mushrooms - quartered
  • 2 carrots chopped
  • 1/4 cup fresh parsley leaves - finely chopped
  • pinch sea salt
  • 4 white potatoes - chopped (puree)
  • 1 medium sweet potato. - chopped (puree)
  • 2 large carrots - chopped (puree)
  • 50g butter (puree)
  • pinch sea salt (puree)

Method:

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Hi!

I knew from an early age that my home-life was different to every other child in the school, but different in a good way. Growing up in pubs in and around London until I moved to Australia at 23 meant that food was a large focus in business and consequently my home life.  My dad always had his head buried in a tatty cookbook making suggestions on what dish could do well on the menu or as a daily special.  Beef bourguignon was on a high rotation as a daily special over the years and I always knew when that day was as the smell wafted up to my bedroom before school.

I’ve paired it with a delicious creamy root vegetable puree – deliciously comforting!

Join the conversation with Stanley Rogers by creating you memory-evoking family dishes and #whatsonyourforkaustralia for the chance to win lots of goodies from Stanley Rogers.

How it rolled: 

  • In a large saucepan heat the oil on a medium heat and add the chopped bacon 
  • Cook until browned and fat has rendered 
  • Remove from the saucepan and set aside 
  • Add the onion and garlic and cook for 4-5 minutes
  • Add the herbs and cook for further 1 min
  • Increase heat, add the diced beef and stir with the herbs and onion
  • Once browned off (5-6 mins), add the red wine and cook for 1-2 min to burn off the alcohol 
  • Once burnt off add  the broth and bring to the boil
  • Once boiling reduce to a simmer and cook for 2hrs on low and add the carrots
  • Place the ingredients for the mash in a large saucepan and cover with salted water 
  • Bring to the boil before reducing to a simmer and cook for 30 minutes or until softened
  • Drain the veg and transfer to a food processor and blitz with the butter for 30 seconds
  • Season and set aside 
  • With 20 minutes of cooking time to go pop in the cooked bacon and mushrooms
  • Season and remove from the heat
  • Sprinkle with chopped parsley and serve with the mash

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