🍷 Boeuf bourguignon

Name: Boeuf bourguignon
Total time: 210 min
Yield: 6
Cuisine: France · Burgundy
Ingredients: 1.2 kg beef chuck, cut into 5 cm pieces; 150 g smoked bacon, cut into strips; 750 ml red wine; 2 carrots, sliced, and 1 onion, chopped; 2 garlic cloves, 1 tbsp tomato paste; Bay leaf and thyme; 250 g button mushrooms and 200 g small onions; 2 tbsp oil, salt, black pepper

Origin: France · Burgundy

700kcal

per serving · 350 g

200kcal

per 100 g

66 gProtein19 g / 100 g

38 gFat11 g / 100 g

14 gCarbs4 g / 100 g

Boeuf bourguignon is a French stew of beef slowly braised in red wine with bacon, carrots, onions and mushrooms until it is meltingly tender. The long cooking turns the wine into a deep, glossy, savoury sauce. It is served hot with boiled or mashed potatoes, and tastes even better the next day.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein19 g protein per 100 g — 38% of the calories

Not vegetarianbecause of: beef, bacon

Not veganbecause of: beef, bacon

Contains porkbecause of: bacon

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beefred winecarrotonionmushroomsbacon

Recipe

6 servings210 min

Ingredients

1.2 kg beef chuck, cut into 5 cm pieces
150 g smoked bacon, cut into strips
750 ml red wine
2 carrots, sliced, and 1 onion, chopped
2 garlic cloves, 1 tbsp tomato paste
Bay leaf and thyme
250 g button mushrooms and 200 g small onions
2 tbsp oil, salt, black pepper

Method

Fry the bacon in a heavy casserole until golden, then lift it out.
Brown the beef in batches in the bacon fat and 1 tbsp oil, then lift it out.
Soften the carrots, onion and garlic, stir in the tomato paste, then return the beef and bacon.
Pour in the wine, add the bay leaf and thyme, season and bring to a simmer. Cover and cook at 160 °C for 2 ½–3 hours until the beef is very tender.
Brown the mushrooms and small onions in the remaining oil and add them for the last 30 minutes.
If the sauce is thin, lift out the meat and boil the sauce until glossy, then return the meat and serve.

How to make it lighter

Trim the beef well and chill the finished stew so the fat sets on top and can be lifted off.
Use half the bacon, or leave it out of the browning step — it still adds flavour.
Serve with steamed vegetables or a small portion of boiled potatoes rather than mash.

History

The dish comes from Burgundy, a region famous for its red wine and Charolais cattle, where it began as a country stew for tougher cuts of beef. It became a classic of French cuisine in the 20th century and was popularised in the English-speaking world by mid-century French cookbooks for home cooks.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →