Beef Bourguignon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic French beef braise with tender chuck roast simmered in red wine, beef broth, bacon, and mushrooms. Rich, savory, and deeply flavored with herbs. A special dinner dish that feeds a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5 slices thick cut bacon (diced)
- 2½ pounds boneless beef chuck roast (cut into 1-inch cubes)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound carrots (sliced into ¼-inch rounds)
- 1 yellow onion (chopped)
- 8 ounces white mushrooms (halved)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1½ cups red Burgundy wine (like Pinot Noir, or use your favorite dry red wine)
- 1½ cups low sodium beef broth
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup beef broth (for the slurry)
- 2 tablespoons cornstarch (for the slurry)
- chopped fresh parsley (for garnish)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 923mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 721mg
- Calcium
- 36mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 923MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.