Boeuf Bourguignon: Main Image

Quick Facts

Nutrition Facts

Calories 425
  Calories from Fat 267 (63%)
(45%)Total Fat 30g
(56%)Saturated Fat 11g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
(30%)Cholesterol 90mg
(24%)Sodium 565mg
(17%)Potassium 580mg
Total Carbohydrate 9g
(6%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(49%)Protein 24g
* 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.

Related Recipes

Boeuf Bourguignon


  • 1/2 lb bacon

  • 1 Tbs olive oil

  • 2 lbs beef stew meat (like chuck or brisket)

  • 2 cloves garlic, roughly chopped

  • 1 onion, diced

  • 3 sprigs fresh thyme

  • 3 bay leaves

  • 1/2 cup chopped parsley

  • 2 cups pearl onions, peeled

  • 2 cups button mushrooms, halved

  • 1 carrot, peeled and chopped

  • 1 cup red wine, preferably Pinot Noir

  • 2 cups beef broth

  • 2 Tbs all purpose flour

  • Salt and pepper to taste

A traditional French stew full of fresh herbs, rich gravy, and tender beef. An incredible meal you can make with beef chuck and a little wine.


  • Preheat oven to 400°F.
  • In a large Dutch oven, heat olive oil over medium heat. Add bacon and sauté for 2 to 3 minutes until cooked. Remove bacon with a slotted spoon and set aside.
  • Dry beef with a paper towel so it will brown better. Increase heat to medium-high and add beef to the bacon fat. Cook for 4 to 5 minutes until the outside has browned. Remove beef with a slotted spoon and set aside in a separate dish.
  • Return heat to medium. Sauté carrots, garlic, onions, parsley thyme and bay leaves for 2 to 3 minutes. Remove with a slotted spoon and set aside in a separate dish.
  • Add pearl onions and mushroom to Dutch oven and sauté until onions begin to brown and mushrooms become tender. Remove with a slotted spoon and set aside in the reserved bacon dish.
  • Add beef back to the pot and dust with one tablespoon of flour. Toss to coat and sprinkle with salt and pepper. Place in the preheated oven for 4 to 5 minutes. This will add a nice coating to the beef.
  • Remove pot from the oven and place back on the stove top. Add red wine and deglaze the pan. Pour in beef broth and bring to a simmer over medium heat. Add carrot, onion, and spice mixture to the pot, reduce heat and simmer covered for one hour.
  • After one hour add pearl onions, mushrooms and bacon to the pot. Continue to simmer until beef is tender, about an additional 30 minutes.
  • With a slotted spoon remove solids and set aside. Increase heat and bring sauce to a rapid boil. In a small bowl mix together remaining tablespoon of flour with two tablespoons of sauce. Stir until smooth and no lumps remain. Add mixture to the pot and stir constantly until sauce thickens.
  • Remove bay leaves and thyme sprigs, discard. Add solids back to the pot and stir to coat evenly. Serve warm over a bed of egg noodles or rice.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

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.