Vikalinka · by Julia Frey of Vikalinka★ 4.9 (9)
How to Make Beef Bourguignon
NUTRITION · PER SERVING210M COOK
CAL 17%·PRO 69%
CARBS 9G11% OF CAL
1G FIBER3G SUGAR6G OTHER
FAT 12G32% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef braised low and slow in red wine with bacon, pearl onions, and carrots until meltingly tender. A classic French bistro dish, rich and deeply flavored.
mainfrenchbeef🍳 skillet🔥 ovendairy free
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Nutrition & ingredients
Ingredients
serves 6- 900g / 2lbs stewing beef or rump roasting joint cut into 2 inch/5cm cubes
- 500ml / 2 cups red wine
- 1 tbsp olive oil
- 50g / 2oz bacon lardons/ 2-3 strips bacon (chopped)
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 2-3 tbsp flour
- 110g / 1 cup baby carrots/2 large carrots (cut into 2 inch pieces)
- 250ml / 1 cup beef stock (optional)
- 1 prepared bouquet garni (or 3 parsley stalks, 3 thyme sprigs, 2 bay leaves tied together)
- Salt and pepper to taste
- Parsley (chopped)
At a glance
PER SERVING · TIME 210M
CAL 17%·PRO 69%
CARBS 9G11% OF CAL
1G FIBER3G SUGAR6G OTHER
FAT 12G32% OF CAL
4G SAT8G 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
- 3h
- Sodium
- 330mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 771mg
- Calcium
- 45mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.