Beef Bourguignon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 285.3 μg | (476 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 1,834 mg | (46 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 420 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams Beef
- 8 small new Potato
- 600 grams fresh Broccoli (with stems)
- 1 onion
- 3 garlic cloves
- 1 sprig rosemary
- thyme (1 sprig)
- marjoram (1 sprig)
- 1 bay leaf
- 5 peppercorns
- ¾ l Red wine
- 100 grams Smoked bacon
- 3 Tbsps vegetable oil
- 2 Tbsps Pastry flour
- 200 grams button Mushroom
- 20 grams butter
- 1 Tbsp chopped parsley
- salt
- freshly ground peppers
Preparation steps
Peel onion and garlic and halve. Mix onion and garlic in a bowl with rosemary, thyme and marjoram and season with peppercorns. Add red wine and mix. Rinse beef, pat dry and cut into 3 cm (approximately 1 inch) cubes. Add beef to the bowl, mix, cover and let rest for 24 hours in the refrigerator. Peel shallots, Finely dice bacon. Remove beef from the bowl and pat dry. Heat oil in a large Dutch oven, add bacon, fry and then remove bacon from the Dutch oven. Add beef to the Dutch oven and brown on all sides. Sprinkle with flour, fry briefly, add bacon, herbs and marinade and mix. Cover Dutch oven and simmer over low heat for 1 1/2 hours.
Cook potatoes in a pot of boiling salted water for about 10 minutes. Add broccoli to the pot and cook for 20 minutes. Drain.
Trim mushrooms, cut in half and fry in a pan with hot butter for 5 minutes. Add mushrooms to the Dutch oven, mix and season with salt and pepper. Serve beef bourguignon garnished with freshly chopped parsley. Serve with halved potatoes and broccoli.
