Boeuf à la mode, or near enough
A boeuf à la mode (a slow-braised beef) with prunes added. It’s a dish you can make on Sunday and reheat afterwards. You can also freeze it to bring out later.
Seasons & months
Preparation
-
Step 1
Take the meat out of the fridge an hour before cooking it.
Peel the carrots and onions and cut them into rounds.
Brown the meat and the onions in a little oil.
Add a heaped tablespoon of flour and stir until it’s well blended throughout.
Pour in the white wine and the stock. Add the thyme and bay, season with salt and pepper.
Add the carrots and the prunes and leave to cook for at least 3 hours. Reheated the next day, this dish will be even better.
Nutritional values
per serving
Recipe for 1 person
Calories
521
kcal
Protein
40,8
grams
Carbohydrates
51,4
grams
Fat
13,5
grams
Fibre
6,6
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
