Protein Packed Beef Bourguignon

Protein Packed Beef Bourguignon

Ingredients:

• 1.5 kg lean beef, cut into chunks
• 1 large onion, chopped
• 2 celery stalks, sliced
• 1 large carrot, sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 350 ml red wine
• 250 ml beef stock
• 3 sprigs of fresh thyme
• 200g button mushrooms
• 2 tbsp tomato puree
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pan, heat 1 tbsp olive oil over medium heat. Add the beef chunks and brown on all sides. Remove from the pan and set aside.
2. In the same pan, add 1 tbsp oil, then add the onion, celery, carrot, and garlic. Cook for about 5 minutes until the vegetables soften.
3. Add the tomato puree to the pan and stir well to mix with the vegetables. Then return the meat to the pan and pour in the red wine and beef stock.
4. Toss in the thyme sprigs, season with salt and pepper, then cover and simmer on low heat for two hours.
5. In the last 15 minutes of cooking, add the button mushrooms, cover again, and continue to simmer.
6. Once done, check the seasoning, then garnish with fresh parsley.

Nutrition Facts:

Per serving, it contains 550 calories, 60g protein, 20g fat, 10g carbs.

Plating:

Serve with a small portion of cauliflower rice or a simple salad to keep the dish low in carbs and high in protein. Pour a generous amount of sauce over the dish to keep it moist. The beef should be the centerpiece of the dish, alongside the vegetables and sauce. As a finishing touch, sprinkle some chopped parsley on top for an added pop of color. The final result should be a robust, hearty looking dish that is ready to be savored.