Beef Bourguignon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chunks of beef braised slowly in red wine with pearl onions, mushrooms, carrots, and herbs until deeply flavored and melt-in-mouth tender. A signature French stew that's hearty and rich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 oz. bacon, (cut into 1-inch pieces)
- 3 lbs. chuck roast*, (cut into 1 1/2 to 2-inch chunks)
- Salt (and black pepper)
- 1 small yellow onion, (chopped (1 cup))
- 3 garlic cloves, (minced (1 Tbsp))
- 2 Tbsp tomato paste
- 3 Tbsp all purpose flour
- 2 1/2 cups dry red wine, (such as Pinot Nior or Cortes du Rhone)
- 2 cups low-sodium beef broth
- 1 Tbsp soy sauce
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 1 bay leaf
- 4 medium carrots, (cut into 1-inch chunks)
- 8 oz. cremini (mushrooms or button mushrooms, halved if small, sliced thick if larger)
- 8 oz. pearl onions, (peeled**)
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
At a glance
PER SERVING · TIME 225M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 3h
- Sodium
- 889mg
- 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
- 1169mg
- Calcium
- 43mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.