Beef Bourguignon with Creamy Mash and Green Beans

Tender beef and button mushrooms nestled in a rich red wine sauce with a heap of creamy mash and green beans.

Profile:

30 mins prep + 90 mins cook = 120 mins total; 4 servings @ 625 cals per serving.

Ingredients:

  • 500g Braising steak
  • 750ml Red Wine
  • 250g Button mushrooms
  • 2 white onions
  • 4 garlic cloves
  • 1 tsp dried bay leaves
  • 1 tbsp sunflower oil
  • 4 white potatoes
  • 50 ml semi-skimmed milk
  • 30g butter
  • 400g green beans
  • Pinch sea salt
  • Twist of black pepper

Directions:

  1. Heat the oven to 180 degrees, slice the onions, cut the braising steak into chunks, wipe the mushrooms and crush the garlic.
  2. Heat the oil on a medium temperature in a large casserole dish (with a lid), then add the onions, cook them gently for 3 minutes until transluscent, then add the garlic and the beef.
  3. When the beef has sealed on all sides (after about 3 minutes), add the mushrooms and cook for a further 2 minutes until starting to absorb the juices.
  4. Add the red wine (yes that's quite a lot) and the bay leaves, then turn up the heat to bring to a boil, then put the lid on and pop the dish in the oven to cook for 1.5hrs (just enough time to pop to the local for a swift half - if you think you might need longer you can always turn the heat down to extend the cooking time!).
  5. 20 minutes before you're ready to serve, boil a kettle of water and add to a large saucepan on a high heat. Scrub the potatoes and cube into small pieces, then add to the boiling saucepan of water. Bring back to the boil, cook for 15 minutes, adding a pinch of sea salt and drain (reserving some of the liquid). Tip the potatoes back into the saucepan and mash, adding a dash of the reserved liquid, the milk, butter and pepper. Adjust according to taste.
  6. Meanwhile (about 10 minutes before you're ready to serve) boil another kettle of water and add to a small saucepan on a high heat. Trim the green beans and add to the boiling saucepan of water. Bring back to the boil, cook for 5 minutes, adding a pinch of sea salt and drain.
  7. Serve a portion of beef bourguignon, creamy mash and green beans on to every plate and enjoy.

Alternative Options:

Make double this recipe to have it again another way another day. For the 2nd serving, try it with jacket potato and brocolli instead of mash and beans. Save 25 calories per portion if you have no butter on your spud. Just pop the dish back in the oven with the jacket potato for 15-20 mins to heat through.

Alternatively, make twice the amount of mash, cover and refrigerate (this will keep for a couple of days) and simply reheat the next time on full power in the microwave for 5 minutes, stirring half way through.

If beef is not your thing try using chicken quarters instead or other cuts of chicken on the bone. You can also vegetarianise this recipe by replacing the meat with 2 thickly sliced flat mushrooms and 4 shallots per person.

Foodwitch Factoid:

This recipe sounds really fattening, but because you make it youself you can get away with it, plus by leaving the potato skins on you leave in the best nutrient packed parts and save time (and washing up for that matter).