This Beef (boeuf) Bourguignon recipe is an old-time favourite from France and perfect for a family dinner. Even when dieting you can enjoy this meal. For a fuller flavour try cooking it the day before.
Boeuf bourguignon I have made this lovely, slow-cooked to perfection Boeuf Bourguignon recipe, so you can enjoy it even when on a 1200 calories diet 🍛. Saucy and packed with tender meat pieces this savoury dinner is what brings my family together 👨👩👧. So I’m happy to share it with you today. On days when I know, I will need a quick dinner I like preparing it the day before. It then brings in even fuller flavours 🧂.
Why not share this recipe with someone you know, who likes great food and wants a low-calorie dish. I look forward to your comments and recipe twist. Find even more tasty recipe on our website and youtube channel 🥰
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My Recipe: Ingredients for 5 servings
(change serving size and adjust ingredient quantity directly on our website 1200cals.co.uk)
300 g Diced beef (for stewing) – 400calories
15 g Flour – 50 calories
1 qt Medium onion – 20 calories
70 g Carrot – 20 calories
2 Qts Medium celery stalk – 16 calories
40 g Tomato paste (puree) – 40 calories
400 g Chopped tomatoes – 100 calories
1 qt Beef stock cube – 37 calories
125 ml Red wine – 100 calories
100 g Mushrooms – 16 calories
450 g Penne pasta (or other pasta/potatoes/rice) – 1650 calories
Preparing your ingredients:
1. Chop all the vegetable onion, carrot, celery and mushrooms)
2. In a medium non-stick frying pan, add a few sprays of fry light and brown together with the onion, carrot and celery. Add a little water if needed to prevent burning or sticking to the pan. Once cooked halfway, then reserve to the side.
3. Now in the same frying pan brown the beef until you see no more pink. Don’t stir too much, you want the beef to become golden brown on the outside. Alternatively, you can use a very hot stainless steel pan to sear the outside of the beef dice quicker and better. Once golden brown, lower (or even turn off) the heat add the flour and rub all the beef into it until it’s well coated
4. At this stage, it’s time to bring it all together in the slow cooker: Deep the Beef, vegetables (soffrito) into the slow cooker pan, mix in with the tomato paste. Then add the chopped tomato, wine, stock cube and extra water. Cooking
5. My ideal for quickness is to slow cook for 2 hours and pressure cook for 30 mins. Alternatively, slow cook for 4 hours or until the meat dissolves into the sauce. Whichever method you use, 30 mins before the end add the mushrooms. Optionally I also add a few slices of bacon or gammon to add to the taste. Adding the pasta
6. It’s my recommendation that you slightly overcook the pasta. This will allow them to soak more water and you will have a fuller sensation after dinner. None the less, add the pasta to the sauce and stir in on a low heat for a few minutes until the pasta is well mixed
7. Finally, you can add the cheese in the sauce or leave everyone to dish it in their own plate. It’s up to you 😉
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