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  • Boeuf Bourguignon (Diabetic)

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    Boeuf Bourguignon (Diabetic)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. Olive or possibly sunflower oil
    • 625 gm Lean braising steak, cubed (1 1/4lb)
    • 3 x Back bacon rashers, derinded and minced
    • 2 x Celery sticks, sliced
    • 3 x Carrots, sliced
    • 1 Tbsp. Plain wholemeal flour
    • 300 ml Red wine, (1/2 pint)
    • 450 ml Beef stock, (3/4 pint)
    • 2 x Garlic cloves, crushed
    • 1 x Bay leaf
    • 1 x Bouquet garni
    • 12 sm Onions Salt and pepper Minced fresh parsley, to garnish

    Directions

    1. Preheat the oven to 200 C, 400 F.
    2. Heat the oil in a large saucepan and cook the meat for a few min till browned. Using a slotted spoon, transfer the meat to a large casserole dish.
    3. Cook the bacon, celery and carrots in the remaining oil for a few min. Stir the flour into the mix and cook for 2 min.
    4. Gradually add in the wine, stock, garlic, bay leaf, bouquet garni and seasoning. Bring to the boil and pour immediately over the meat in the casserole dish.
    5. Cover the casserole and cook in the oven for 2 hrs or possibly till the meat is tender. Stir in the onions 30 min before the end of the cooking time.
    6. Remove the bay leaf and bouquet garni. Adjust the seasoning and serve immediately, garnished with minced parsley.

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