Beef Stew: Main Image

Quick Facts

Nutrition Facts

Calories 393
  Calories from Fat 160 (41%)
(28%)Total Fat 18g
(34%)Saturated Fat 7g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(31%)Cholesterol 92mg
(13%)Sodium 301mg
(25%)Potassium 883mg
Total Carbohydrate 13g
(9%)Dietary Fiber 2g
Sugars 4g
Sugar Alcohols 0g
(60%)Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Beef Stew


  • 3 lbs round steak, cut into 2-inch cubes

  • 3 Tbs brandy

  • 1 quart quality red wine

  • 5 yellow onions, peeled, quartered, and divided

  • 2 bay leaves

  • 5 whole peppercorns

  • 1 sprig thyme

  • 1 Tbs vegetable oil

  • 3 Tbs butter

  • 1/2 lb bacon, chopped

  • 2 Tbs flour

  • 3 carrots, sliced

  • 20 pearl onions

  • 3 garlic cloves, peeled

  • Grated nutmeg, to taste

  • 1 1/2 lbs mushrooms, thickly sliced

  • 1 Tbs butter

  • 2 Tbs minced parsley

A toothsome take on the mainstay French classic, beef bourguignon.


  • Add brandy, wine, one yellow onion, bay leaves, peppercorns, thyme, and oil to a large bowl. Add beef. Cover and place in refrigerator for 48 hours.
  • In heavy-bottomed skillet, heat 3 Tbs butter and add bacon. Sauté bacon until cooked on all sides and remove from skillet (keep bacon for later).
  • Drain beef (keep marinade) and add to skillet. Sauté for 10 minutes.
  • Sprinkle flour on top of beef and stir.
  • Add reserved marinade to a pot and bring to a boil.
  • Pour half of boiling marinade over the beef and cook for 30 minutes, uncovered.
  • Chop the remaining four onions.
  • Add rest of reserved marinade, chopped onions, and bacon to the beef.
  • Cover and cook over low heat for 2 ½ to 3 hours.
  • Add carrots, pearl onions, garlic, and nutmeg.
  • Season to taste and cook for 30 minutes. Let cool.
  • Remove bay leaves, peppercorns, and thyme, and cover. Refrigerate overnight.
  • The following day, remove the layer of fat and reheat the stew, re-seasoning as needed.
  • Add 1 Tbs butter to a medium skillet and warm over low heat. Sauté the mushrooms until browned and add to the stew; cook covered for 10 minutes.
  • Sprinkle stew with parsley and serve.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.