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Wednesday, 12 August 2015

Beef Bourguignon ... so low carb.


This is such a lovely low carb meal and easy to do. It was Jenny commenting on the 'Know Your Onions' post who gave me the idea of putting this recipe up again. Yes, we have featured it before ... it is delicious, why not give it a try.

Ingredients:
250 grams of diced braising steak
A handful of shallots
A handful of button mushrooms
50 grams of smoked bacon lardons
1 teaspoon of mixed dried herbs
1 bay leaf (optional)
2 beef stock cubes
1 large glass of red wine
Salt and pepper to taste
1 table spoon of olive oil

Method:
Heat the oil (to medium heat)in a frying pan. Add the shallots and mushrooms, fry/saute until golden brown, Remove from pan into oven proof casserole dish. 

Add bacon lardons to pan and cook until they are lightly browned, add to casserole dish.

Finally put diced beef into frying pan and lightly brown each side of cubed beef then put into casserole dish.

Make up the beef stock to approx. half to three quarters of a pint, but the red wine should make up about half of the liquid.Bring to a gentle simmer in the frying pan and add the mixed herbs, salt and pepper to taste.

Pour over the ingredients in the casserole dish, add your bay leaf (optional). Cover and cook for approx two to two and a half hours at Regulo 4 Electric 180 stirring after the first hour. Serve with steamed broccoli and white cabbage or vegetables of your choice.

Delicious, very easy to make and very low carb.

Hope you enjoy it.

All the best Jan

18 comments:

Wendy said...

You always post such delicious looking recipes! I'm going to Pin this for cooler weather (when I don't mind my stove being on for so long). Cheers.

Lowcarb team member said...

Wendy - thanks so much for your comment. Yes, do please enjoy this when it's a little cooler.

Hope you are having a great August ...

All the best Jan

Anonymous said...

This is a very nice looking recipe. Do you use a cooking wine or do you use a more expensive wine and then finish the bottle with the meal? I try to keep a bottle for cooking but it doesn't always work that way.
Sue

Lowcarb team member said...

Sue, thanks for your comment and your question. I would keep a cheaper cooking wine handy, but of course if you haven't got one to hand use what you have and enjoy the rest with the meal!

Enjoy the recipe - it does taste great.

All the best Jan

The Happy Whisk said...

Looks good! If I could eat this sorta meal, I'd happily give it a go.

DeniseinVA said...

Another wonderful recipe Jan, thank you so much. Must try :)

Lowcarb team member said...

Ivy, glad that you like the look of this meal ... many thanks for your comment.

All the best Jan

Lowcarb team member said...

Denise, do give this recipe a try, when you can, thanks for stopping by, it's appreciated.

All the best Jan

The Happy Whisk said...

Well, looking doesn't give me an allergic reaction, so I'm good.

We are on weekend time here. Have a groovy and yummy day.

Mike @ A Bit About Britain said...

I love beef bourguinon and this recipe looks delicious! Thanks so much for popping into my blog every now and again - very much appreciated!

chris c said...

Bay leaves are NEVER optional! >P

I actually do something similar to this with rabbit. I also like to add a few whole peppercorns for little explosions of flavour, and carrots as a nod to Bugs Bunny

Lowcarb team member said...

Hi again Ivy ... yep, not all recipes suit everyone, we must always be allergy aware.

Hey as you are on weekend time do have a good one.

Take Care

All the best Jan

Lowcarb team member said...

Hi Mike - great to see you here. I love visiting your blog you always have great info about Britain!

Beef Bourguignon is a great favourite of ours - hope you get to try the recipe soon.

All the best Jan

Lowcarb team member said...

Hello Chris ... yes, I do agree with you I always use a bay leave when I cook this dish.

Your recipe idea sounds goods. If anyone wants more information on rabbit I think this site may be of interest.

http://www.gametoeat.co.uk/article/wild-rabbit

All the best Jan

chris c said...

Thanks for a brilliant website. I eat a lot of game - the farmers here often take a "second crop" of pheasant and partridge from the field edges, and there are deer aplenty from muntjac to red. Not so many rabbits, we have more hares, but bunnies are plentiful on the sand nearer to the coast. Game is marketed as "low fat" so needs plenty of bacon! We also have a lot of old breed grass fed beef, decent lamb and free range pigs so I like recipes where you can ring the changes.

Lowcarb team member said...

Hi Chris - glad you found that web site useful. As it says "they (rabbits) have very little natural fat, rabbits must be well covered in pork fat or bacon when cooked. They are also perfect for marinating, preferably overnight.
Rabbit livers are delicious and the kidneys can also be eaten"

There are some good web sites 'out there' and as the saying goes we can learn something new every day ... I'm a firm believer in that no matter what young, or slightly older age group, we are in - LOL!

I hope you have a good weekend.

Enjoy your cooking, and enjoy whole real foods!

All the best Jan

Sandi said...

This looks SO delicious!

Lowcarb team member said...

Hello Sandi, and welcome to the low carb diabetic blog.
Many thanks for leaving a comment ... yes, this dish is a great favourite of ours, so tasty and very delicious.

All the best Jan