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Beef bourguignon

Carrot purée


Total: 55 min


15 min


40 min


2 servings
  • 170 g Beef steak, braised
  • 30 g Bacon strips
  • 300 mL red wine
  • 100 g Button mushroom
  • 400 g Carrots
  • 0.5 tablespoon Wheat flour (patent)
  • 10 g Butter
  • 1 Onions
  • 1 Bay leaf
  • 1 pinch Thyme
  • 1 pinch Rosemary
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper
  • 1 garlic clove


  • Clean the mushrooms and cut into slices.
  • Peel and thinly slice the onion.
  • Heat a thin layer of olive oil in a pressure cooker, fry the blade roast and diced bacon strips until coloured.
  • Add the onion, melt it, and then add the mushrooms, unpeeled garlic clove, and aromatic herbs.
  • Add salt, pepper, sprinkle with flour, and stir.
  • Cover the meat with wine, close the cooker and cook for 30 minutes from the whistle.
  • Meanwhile, peel the carrots, cut them in 4 and boil them for 20 minutes in salted water.
  • Blend the carrots and butter.
  • Serve the beef bourguignon along with the carrot purée.

Recipe tips

  • This is not a starchy dish, so be sure to include grain products in your other meals of the day.