Well Plated · by Erin Clarke★ 4.9 (146)

Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6, 6 servings
Cuisine: french
Ingredients: 2 1/4 pounds boneless chuck roast (cut into 1-inch pieces); 4 1/4 teaspoons kosher salt (plus additional to taste); 2 teaspoons ground black pepper (plus additional to taste); 5 slices thick-cut bacon (cut into pieces (5 to 6 ounces)); 32 ounces baby bella mushrooms (sliced); 2 tablespoons unsalted butter ( at room temperature); 1 bottle dry red wine ((750 ml) such as Pinot Noir, divided); 2 pounds carrots (scrubbed and cut diagonally into 3/4-inch slices (I leave the peels on)); 2 yellow onions (thinly sliced); 3 cloves minced garlic (about 1 tablespoon); 1 tablespoon tomato paste; 1 can reduced-sodium beef broth ((15-ounces) divided, plus additional as needed); 6 sprigs fresh thyme (tied into a bundle); 2 tablespoons all-purpose flour; 10 to 12 ounces frozen pearl onions (no need to thaw); Chopped fresh parsley (for serving); Toasted baguette slices (for serving)

NUTRITION · PER SERVING150M COOK

CAL 47%·PRO 100%

CARBS 61G26% OF CAL

9G FIBER16G SUGAR36G OTHER

FAT 45G43% OF CAL

17G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic French beef stew with tender chuck roast, mushrooms, carrots, and onions in a rich red wine reduction. This slow-braised dish is deeply flavored and perfect for cool-weather dinners.

mainfrenchbeef

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Ingredients

serves 6

2 1/4 pounds boneless chuck roast (cut into 1-inch pieces)
4 1/4 teaspoons kosher salt (plus additional to taste)
2 teaspoons ground black pepper (plus additional to taste)
5 slices thick-cut bacon (cut into pieces (5 to 6 ounces))
32 ounces baby bella mushrooms (sliced)
2 tablespoons unsalted butter ( at room temperature)
1 bottle dry red wine ((750 ml) such as Pinot Noir, divided)
2 pounds carrots (scrubbed and cut diagonally into 3/4-inch slices (I leave the peels on))
2 yellow onions (thinly sliced)
3 cloves minced garlic (about 1 tablespoon)
1 tablespoon tomato paste
1 can reduced-sodium beef broth ((15-ounces) divided, plus additional as needed)
6 sprigs fresh thyme (tied into a bundle)
2 tablespoons all-purpose flour
10 to 12 ounces frozen pearl onions (no need to thaw)
Chopped fresh parsley (for serving)
Toasted baguette slices (for serving)

At a glance

PER SERVING · TIME 150M

CAL 47%·PRO 100%

CARBS 61G26% OF CAL

9G FIBER16G SUGAR36G OTHER

FAT 45G43% OF CAL

17G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 30m
Cook: 2h
Sodium: 2478mg

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 2066mg
Calcium: 153mg
Iron: 8mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 2478MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Beef Bourguignon

Nutrition & ingredients

Ingredients

At a glance