Barrow’s Beef Bourguignon with warm quinoa salad : a CardioKit recipe share

... from the CircleBath chefs

This delicious satisfying and traditional recipe is the new Cardiologist’s Kitchen meal option from CircleBath. It was created by one of the chefs, Wayne Barrow, with Dr Ali Khavandi’s advice for protective heart-healthy eating in mind. Anyone can try their Beef Bourguignon with warm quinoa salad in the CircleBath restaurant, where it has just been added to their autumn menu.

The CircleBath chefs are kindly sharing the recipe here too. It requires some preparation, including marinating the beef one day in advance. This Barrow’s Beef Bouguignon recipe serves 6, so you can make a big batch of deliciousness, (this kind of dish often tastes even better the following day, don’t you think?)

The recipe also suggests creating a root vegetable base, only some of which may be used in one sitting – sounds like a great idea for incorporating extra veggies into our diet! Do let us know if you try this – we enjoy reading your comments.

For the Beef Bourguignon, serves 6;

I kilo of diced beef – chuck steak, shin or feather blade

400ml red wine

40g finely chopped garlic

200g diced carrots

3 sticks diced celery

150g tomato puree

625g tinned chopped tomatoes

a sprig of thyme

250g smoked streaky bacon cut into lardons

250g silver skin onions

350g quartered chestnut mushrooms

For the Root Vegetable base:

100g chopped onions

25g chopped garlic

100g diced swede

100g  diced celeriac

100g diced carrots

100g  diced butternut squash

100g diced parsnips

For the Root Vegetable, Quinoa and Autumn Greens;

100g quinoa

100g of the root vegetable base

50g peas

50g kale

For the Beef Bourguignon;

Marinade the beef overnight in the red wine, garlic, thyme, celery and carrots.

Drain the beef, reserving the wine. Seal the beef in a hot frying pan until caramelised and then transfer it to a larger pan.

Sweat down the celery, carrots, onions and thyme and add to the beef. Add the tomato puree and cook over a low heat for around 5 minutes.

Add the tinned tomatoes.

Deglaze the frying pan with the red wine then add this to the beef.

Cover the beef with a good quality beef stock and simmer until tender.

In a pan, fry the bacon and silver skin onions until golden brown. Add these to the beef along with the quartered mushrooms.

Cook for a further 15 minutes.

For the Root Vegetable, Quinoa and Autumn Greens;

Sweat down onions and garlic  in butter and olive oil.

Add the vegetables and cook till tender.

Cook the quinoa.

Heat up 100g of the vegetable base and quinoa.

Mix together. Season with, salt, pepper and lemon juice.

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