Beef Burgundy (Slow Cooker or Oven)

58

This easy Beef Burgundy recipe simplifies the classic dish made famous by Julia Child. Tender beef, vegetables and potatoes are slowly braised in a rich broth for a hearty, satisfying and nourishing dinner that can be prepared in the oven or in the slow cooker!

11
1 T butter
4 slices bacon
2 lbs stew beef
1 T tomato paste
1 T minced fresh garlic
1 t salt
1/2 t black pepper
2 sprigs fresh thyme
1 bay leaf
1/2 t paprika
2 onions
4 carrots
3 russet potatoes
8 oz sliced mushrooms
3 T flour
2 c beef broth
1 c red wine

OVEN METHOD:

  1. In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set...
    See the full directions on my site
Nutritions

Calories
483

Sodium
660mg
27% DV

Fat
42g
65% DV

Protein
4g
8% DV

Carbs
13g
4% DV

Fiber
4g
17% DV
by Andrea Janssen
2 1/3 cups dark chocolate
1 stick butter
3 eggs ( size L )
1 1/4 cups sugar
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups flour
1/3 cups cocoa
1/2 cups walnuts
25 cookies

The directions can be found on the site


See the full directions on my site
Nutritions

Calories
6542

Sodium
1411mg
58% DV

Fat
387g
596% DV

Protein
76g
152% DV

Carbs
627g
213% DV

Fiber
64g
259% DV

Ripe Mango Pachadi

244
@thepeppercook
2 medium-sized ripe mangoes ( about 400g before cutting )
1 teaspoon salt
1/2 teaspoon ground turmeric ( powder )
1/2 teaspoon red chili powder or to taste
1/2 cup water ( just enough to cover mangoes in saucepan or pot )
1/2 cup fresh plain yoghurt
1/4 cup grated fresh coconut, or about 4 tablespoons
1/2 teaspoon freshly ground mustard
1 whole green chili ( roughly chopped )
1 teaspoon mustard seeds
2-3 dry red chilies
5-6 fresh or dried curry leaves
1 tablespoon coconut oil
4 people
  1. Dice mangoes into 1/2 inch pieces.
  2. Combine mangoes, salt, turmeric and red chili powder and water in a 6" pot saucepan.
  3. Bring to a boil then lower heat and cook for 15 minutes...
    See the full directions on my site
Nutritions

Calories
8355

Sodium
12804mg
533% DV

Fat
873g
1344% DV

Protein
15g
30% DV

Carbs
23g
8% DV

Fiber
19g
78% DV
@thepeppercook

A healthy recipe filled with the fresh flavours of both Chinese and purple cabbage, tossed with shallots, pink pickled ginger and roasted chickpeas, balanced by a simple dressing of lime, brown sugar and soya sauce.

1/2 small head Chinese cabbage ( thinly sliced about 150g about 2 cups )
1 small head purple cabbage ( thinly sliced about 100g about 1½ cups )
1/2 cup dry-roasted chickpeas (about 30-40g)
1 green onion ( washed and thinly sliced )
10-12 shallots ( sliced into thin rings -divided )
3 tablespoons pink pickled ginger
2 tablespoons roasted sesame seeds
3 tablespoons coriander leaves ( washed and roughly chopped )
2 whole red chilies
2 tablespoons oil sunflower or other unflavoured oil
2 tablespoons oil sunflower or other unflavoured oil
For Dressing:
2 tablespoons lime juice
1 tablespoon light soya sauce
4 as a side dish

Combine Chinese cabbage, purple cabbage, roasted chickpeas, green onions, half the shallots, and all the pickled ginger and 2 tablespoons chopped coriander in a bowl. (If serving later, add roasted...
See the full directions on my site

Nutritions

Calories
949

Sodium
2162mg
90% DV

Fat
62g
96% DV

Protein
14g
29% DV

Carbs
71g
24% DV

Fiber
19g
77% DV
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