Beef Bourguignon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef braised low and slow in red wine with pearl onions, mushrooms, and herbs until fall-apart tender. Rich, deeply savory, and traditionally French. A special dinner centerpiece that improves with time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces bacon (chopped, thick sliced preferred)
- 3 pounds beef chuck roast (trimmed and cubed, or stewing beef*)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large yellow onion (chopped)
- 2 medium carrots (chopped)
- 3 tablespoons all-purpose flour
- 4 cups beef broth (or beef stock, heated)
- 2 cups dry red wine
- 12 ounces mushrooms (halved)
- 1 pound baby potatoes (halved, optional)
- 3 tablespoons tomato paste
- 3 cloves garlic (minced)
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme leaves)
- 1 sprig fresh rosemary (or ½ teaspoon dried rosemary)
- 1 whole bay leaf
- chopped fresh parsley (for serving )
At a glance
PER SERVING · TIME 190M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 2h 30m
- Sodium
- 1586mg
- 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
- 1061mg
- Calcium
- 34mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.