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    Low Carb Beef Bourguignon

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    Jan1
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    Low Carb Beef Bourguignon

    Post by Jan1 on Sun Oct 19 2014, 16:20


    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.

    Why not hop over to the forum food and recipe blog here http://www.lowcarbdietsandrecipes.blogspot.co.uk/

    All the best Jan
    avatar
    Jan1
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    Online
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    Female Posts : 4278
    Join date : 2014-08-13

    Re: Low Carb Beef Bourguignon

    Post by Jan1 on Mon Jan 12 2015, 19:20

    @Jan1 wrote:

    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.

    Why not hop over to the forum food and recipe blog here http://www.lowcarbdietsandrecipes.blogspot.co.uk/

    All the best Jan

    .......you may have read on another thread that I was wondering what to have for a mid-week meal think I've got the answer  Idea

    This is a tried and trusted recipe but if you have a slow cooker I'm sure you could adapt it - if you own a slow cooker what do you think .....be interested to hear - thanks.

    All the best Jan

      Current date/time is Wed Nov 22 2017, 09:04