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🥩Beef Bourguignon
5.01
by Evan Perry
A French classic stew using three different cuts of beef braised in red wine with vegetables
19 ingredients25 steps4 servings2847.3 cal/serving
Nut-FreeHigh Protein
Dietary labels are keyword-based and may contain errors. Check the ingredients yourself. Disclaimer
Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Cook: 360 min
Servings
Ingredients
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- short rib(cut into pieces)
- shin of beef(cut into pieces)
- chuck beef(cut into pieces)
- flour(seasoned)
- oil
- carrots(chunky)
- onions(chunky)
- garlic(crushed)
- tomato puree
- thyme
- bay leaf
- parsley stalks
- red wine
- beef stock
- smoked streaky bacon(fresh)
- mushrooms
- pearl onions
- butter
- fresh parsley
Instructions
- 1Season flour and lightly coat all pieces of meat, tapping off excess
- 2Heat oil in a large heavy-bottom pan over medium heat
- 3Brown the short ribs and shin first, developing a good crust without going too high heat
- 4Remove meat and brown the chuck following the same process
- 5Turn off heat and add chunky carrots and onions to the pan
- 6Cover with lid for a couple minutes to steam off caramelized bits
- 7Turn heat to low and caramelize vegetables in leftover fat, scraping bottom of pan
- 8Add crushed garlic once vegetables have light color
- 9Add tomato puree and roast gently
- 10Add thyme, bay leaf, and parsley stalks
- 11Remove vegetables from pan
- 12Add red wine and reduce by half on high heat
- 13Return vegetables, herbs, and meat to pan
- 14Add beef stock to cover generously
- 15Bring to simmer then place cartouche on top
- 16Cook in oven at 125-130°C for 6-8 hours
- 17Strain meat from sauce, keeping meat pieces whole
- 18Pass sauce through chinois strainer into new pan
- 19Reduce sauce to desired consistency
- 20Roast mushrooms in oil until colored, season and finish with butter
- 21Roast bacon in same pan
- 22Slowly caramelize pearl onions in bacon fat and butter
- 23Return meat to reduced sauce to glaze
- 24Add mushroom and bacon mixture
- 25Finish with fresh parsley and warm through gently
Nutrition Facts
Valeur nutritive
Per 1 serving
pour 1 serving
% Daily Value*
% valeur quotidienne*
Calories 2847.3
Fat / Lipides 189.6 g253 %
Saturated / saturés 78.2 g395 %
+ Trans 0.8 g
Cholesterol / Cholestérol 587 mg196 %
Sodium 2156 mg94 %
Carbohydrate / Glucides 47.2 g17 %
Fibre / Fibres 8.1 g29 %
Sugars / Sucres 18.3 g18 %
Protein / Protéines 198.4 g
Potassium 2890 mg85 %
Calcium 142 mg11 %
Vitamin D / Vitamine D
Iron / Fer 18.7 mg104 %
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Some ingredients do not say how much, so an amount was assumed for them before any of this was counted:
"flour (seasoned)" assumed as "1 tbsp of flour" See 6 moreShow fewer
- "oil" assumed as "1 tbsp of oil"
- "red wine" assumed as "1 tbsp of red wine"
- "beef stock" assumed as "1 tbsp of beef stock"
- "pearl onions" assumed as "1 tbsp of pearl onions"
- "butter" assumed as "1 tbsp of butter"
- "fresh parsley" assumed as "1 tbsp of parsley"
Nutrition information is automatically estimated and may contain errors. Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.
