Burgundy Beef with a Cracked Crust
Simple Version of Boeuf Bourguignon
4 - 6
Serves
10 mins
Prep Time
1 hr
Cook Time
This is a twist on the traditional Boeuf Bourguignon, which is usually made with steak and takes hours to make. With this recipe, you get the same delicious French flavours, but it’s a smidgen of the work.
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High Iron
Ingredients
500g beef mince
4 slices of bacon
hopped
6 onions
peeled and halved
1 cup red wine
1 handful parsley
finely chopped
1 bay leaf
3 sprigs fresh thyme
2 Portobello mushrooms
sliced
1 piece orange zest
1 cup beef stock
1 heaped Tbsp white flour
A knob of butter
Crust
2 Tbsp butter
2 Tbsp white flour
1 cup milk
1 cup gruyère cheese
i
grated
Method
To Make Filling
To Make Crust
To serve
1
Preheat oven to 180°C.
2
To make filling, heat a splash of olive oil in a frying-pan and gently fry bacon.
3
Once crisp, remove from pan and set aside.
4
In the same pan, gently fry onions until golden brown all over. (A traditional Boeuf Bourguignon leaves them whole.)
5
Remove onions from pan and set aside with the bacon.
6
Using the same pan, brown mince. Pour red wine in slowly.
7
Get it to bubble as it hits the pan and the alcohol will evaporate, leaving the rich flavours behind.
8
Stir through herbs, mushrooms and orange zest.
9
Add stock and stir well.
10
Cover dish and put in oven for 30-40 minutes.
11
Take dish out of oven and remove bay leaf.
12
Take a few tablespoons of liquid and mix with flour and butter to form a paste.
13
Stir paste into meat mixture in pan and you’ll have a delicious, thick gravy.
14
Season with salt and pepper to taste.
Nutrition Information per Serving (338g)
As a source of zinc, this dish contributes to healthy vision, hair and nails.
Energy
1644kJ (392 kcal)
Protein
33.5g
Total Fat
20.8g
Saturated Fat
11.3g
Carbs
9.4g
Dietary Fibre
g
Sodium
577mg
Iron
3.9mg
Zinc
5.6mg
Vitamin B12
2.8µg
