Boeuf Bourgignon

Health score
47%
Boeuf Bourgignon
45 min.
4
1005kcal
23.34%sweetness
100%saltiness
27.55%sourness
30.05%bitterness
72.22%savoriness
57.07%fattiness
0%spiciness

Ingredients

  • pound mushrooms quartered
  • pound mushrooms quartered
  • tbsp butter 
  • strips bacon chopped
  • tbsp vegetable oil 
  • pounds beef chuck boneless cut into 2″ cubes
  • medium onion yellow finely chopped
  • medium shallots finely chopped
  • medium carrots sliced
  • servings pepper black freshly ground to taste
  • tbsp flour (see head note)
  • cup cognac (see head note)
  • cups beef stock (see head note)
  • tbsp cocoa powder unsweetened
  •  garlic clove minced
  • teaspoons thyme sprigs fresh
  • 0.3 cup parsley fresh roughly chopped
  • tbsp tomato paste 
  •  bay leaves 

Equipment

  • frying pan
  • oven
  • pot
  • stove
  • slotted spoon

Directions

  1. Preheat oven to 160 C (325 F).
  2. In a pan saut the mushrooms in butter till brown and soft. Keep aside.
  3. In a deep-bottomed pot/cesserole, saut the bacon in 1 tbsp oil over moderate heat for 2 to 3 minutes to brown lightly.
  4. Remove to a side dish with a slotted spoon. Reheat the pan until fat is almost smoking before you saut the beef. Saut the beef in the bacon fat in batches making sure not to crowd the pieces (the pieces need to brown on all sides, not sweat).
  5. Add the browned pieces of beef to the bacon. Lower the heat to medium. In the same fat, add the onions, shallots and carrots. Cook till the carrots soften.
  6. Add the cooked veggies to the beef and bacon.
  7. Pour out the sauting fat.
  8. Return beef to the casserole. Then sprinkle on the flour and toss to coat the beef lightly with the flour. Stir everything around till the flour is cooked and no white traces of it remain.
  9. Add the bacon and veggies and season with salt and pepper. Stir in the cognac and enough stock so that the meat is barely covered.
  10. Add the garlic, thyme, parsley, tomato paste and bay leaf. Bring to simmer on top of the stove. Cover the casserole and set it in the oven. Cook for 2 1/2 to 3 hours. About 1 hour into the cooking add the mushrooms and stir in the cocoa powder. Return to the oven. The stew is done when the meat is fork-soft.

Nutrition Facts

Calories1005kcal
Protein35.55%
Fat54.55%
Carbs9.9%

Properties

Glycemic Index
122.96
Glycemic Load
5.23
Inflammation Score
-10
Nutrition Score
56.065217391304%

Flavonoids

Catechin
1.75mg
Epicatechin
5.3mg
Apigenin
8.11mg
Luteolin
0.53mg
Isorhamnetin
1.38mg
Kaempferol
0.31mg
Myricetin
0.6mg
Quercetin
5.95mg

Taste

Sweetness:
23.34%
Saltiness:
100%
Sourness:
27.55%
Bitterness:
30.05%
Savoriness:
72.22%
Fattiness:
57.07%
Spiciness:
0%

Nutrients percent of daily need

Calories:1004.77kcal
50.24%
Fat:54.09g
83.22%
Saturated Fat:23.22g
145.13%
Carbohydrates:22.1g
7.37%
Net Carbohydrates:16.57g
6.03%
Sugar:9.65g
10.72%
Cholesterol:257.26mg
85.75%
Sodium:820.69mg
35.68%
Alcohol:20.04g
111.33%
Caffeine:6.21mg
2.07%
Protein:79.32g
158.64%
Zinc:27.7mg
184.65%
Vitamin B12:9.45µg
157.42%
Selenium:97.39µg
139.13%
Vitamin B3:25.65mg
128.24%
Vitamin A:5748.74IU
114.97%
Phosphorus:970.79mg
97.08%
Vitamin B2:1.64mg
96.61%
Vitamin B6:1.82mg
91.25%
Vitamin K:78.49µg
74.75%
Potassium:2505.79mg
71.59%
Copper:1.21mg
60.4%
Vitamin B5:5.76mg
57.56%
Iron:10.1mg
56.12%
Vitamin B1:0.57mg
37.88%
Magnesium:127.76mg
31.94%
Manganese:0.46mg
22.99%
Fiber:5.53g
22.12%
Vitamin C:17.54mg
21.26%
Folate:78.88µg
19.72%
Calcium:120.07mg
12.01%
Vitamin E:1.6mg
10.63%
Vitamin D:0.84µg
5.59%
Source:Foodista