Boeuf Bourguignon

Serves: 4
Prep Time:
 20 min
Cooking Time: 2 hours


  • 400g lean beef, sliced
  • 200g carrots, diced
  • 200g celery, diced
  • 250g mushrooms, sliced
  • 300g eschallots, sliced
  • 2 cloves garlic
  • 1 tsp olive oil
  • 1 cup red wine
  • 2 cup vegetable stock
  • 2 bay leaves
  • 3–4 sprigs rosemary
  • 50g diced ham or bacon
  • Salt & pepper to season


  1. Heat oil in a pan and sauté the meat, remove and set aside.
  2. Fry the onions and garlic on medium heat until soft.
  3. Deglaze with the wine, cook until reduced by half. Return the beef to the pan, add the bay leaves, rosemary and stock and cook over a low heat for a further 1 1/2 hours. 20 minutes before the end of cooking time add the carrots and celery.
  4. Fry the bacon in a pan, add the mushrooms and stew for 5 minutes, add to the beef mix and serve.

Suitable for;

FAST startN
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.