Beef Bourguignon Stew

Informations supplémentaires

35 min. | 586 kcal | easy | Family, Favorite |

1. Setup Chop the onion and the parsley. Cut the mushrooms into quarters. Cut the carrot into small pieces.

2. Cook the vegetables Heat a drizzle of oil and 1 tbsp of butter in a big pan over medium-high heat. Cook the onion, carrot and mushrooms for 4-5 minutes. Add salt and pepper.

3. Cook the noodles Bring a pot of water to a boil. Cook the noodles 6-8 minutes until tender. Drain. Mix with butter or oil, the parsley, salt and pepper. Keep warm.

4. Add the beef Add the beef into pieces and the spices to the pan. Cook for 3 minutes.

5. Add the broth Add the flour and mix. Add the Worcestershire sauce, broth cube, diced tomatoes, 1/2 ^2P | 3/4 ^3P cup of water, salt and pepper. Bring to a boil. Cook over medium heat for 5-6 minutes.

6. Plate your dish Serve the stew over the noodles. It can be useful to let kids choose just how many pieces of each vegetable they want. This way, they will taste everything but they can still have more of what they like the most. Bon appétit!

280 g Ground Beef

1 unit Diced Tomatoes

1 unit Yellow Onion(s)

2 unit Organic Nantes carrot (s)

1 unit Beef Broth Cube(s)

15 ml All-Purpose Flour

30 ml Spice Mix(dried oregano,garlic powder)

180 g Short Egg Noodles

1 unit Fresh Italian Parsley

100 g White Mushrooms

15 ml Worcestershire Sauce

What you need pan, pot, strainer

586 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 65g

22%

fat 21g

32%

cholesterol 96mg

32%

fiber 5g

20%

protein 36g

saturated 8g

40%

sodium 389mg

16%

sugar 12g

trans 1g