French cuisine

Boeuf bourguignon

Beef slowly braised in red wine with mushrooms, onions and bacon.

Well-cooked hot dish

Ingredients

The beef is browned, then braised in wine and stock for 2–3 hours.

Cook meat right through: steaming hot inside, with no pink parts or pink juices.

Some alcohol remains even after long cooking. If you should avoid alcohol, make it with stock instead of wine.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Once, until steaming hot all the way through; in a microwave, stir halfway.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Liver disease. The recipe uses wine or other alcohol, and not all of it cooks off. With liver disease and during treatment, discuss it with your team.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Arthritis, Kidney disease. Red meat, offal or seafood can be rich in purines. With gout and some kidney conditions, discuss it with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.