by Sarah Cook

Although beef bourguignon is traditionally considered a decadent dish, by increasing the vegetable content slightly and reducing the beef, it can be both delicious and budget friendly. The low and slow cooking technique is also ideal for cheaper cuts of meat.

Each serving provides 637 kcal, 62.9g protein, 11.6g carbohydrate (of which 4.1g sugars), 31.7g fat (of which 13g saturates), 3.3g fibre and 1.92g salt.

Main course