Halal Beef Bourguignon

Calories: Approximately 600-700 kcal
Protein: 40-50g
Fat: 30-40g (Saturated: 10-15g, Unsaturated: 20-25g)
Carbohydrates: 30-40g (Primarily from vegetables and flour for thickening)
Sodium: Moderate (Adjust according to taste and dietary needs)
Cholesterol: 100-120mg

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On April 22, 2024

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Serves: 2
Preparation Time: 20 minutes
Cooking Time: 2 to 2.5 hours

Ingredients:

400g Halal diced boneless beef (chuck or brisket works well)
2 tablespoons olive oil
4 small shallots, peeled and halved
2 cloves garlic, minced
1 large carrot, peeled and sliced
200g button mushrooms, quartered
2 tablespoons tomato paste
500ml beef stock (Halal-certified)
250ml red wine (for a Halal version, use non-alcoholic red wine or beef stock with a tablespoon of balsamic vinegar for acidity)
1 bay leaf
A few sprigs of fresh thyme
Salt and freshly ground black pepper, to taste
2 tablespoons flour (to thicken, optional)
Fresh parsley, chopped (for garnish)

Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced beef in batches, browning on all sides. Remove and set aside.
Sauté the Vegetables: In the same pot, add the remaining oil, shallots, and garlic. Sauté until softened. Add the carrots and mushrooms, cooking until slightly browned.
Deglaze: Pour in the red wine (or substitute), scraping up any browned bits from the bottom of the pot.
Simmer: Return the beef to the pot. Stir in the tomato paste, beef stock, bay leaf, and thyme. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer gently for about 2 hours, or until the beef is tender.
Thicken (Optional): If desired, mix flour with a little water to form a paste, then stir into the stew to thicken.
Final Touches: Adjust seasoning to taste. Remove the bay leaf and thyme sprigs.
Serve: Garnish with fresh parsley. Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.