Classic Boeuf Bourguignon

Dairy Free
Health score
46%
Classic Boeuf Bourguignon
45 min.
4
747kcal

Ingredients

  • 0.5 lb bacon 
  • Tbsp olive oil 
  • lbs stew meat (like chuck or brisket)
  • cloves garlic roughly chopped
  •  onion diced
  • sprigs thyme sprigs fresh
  •  bay leaves 
  • 0.5 cup parsley chopped
  • cups pearl onions peeled
  • cups mushrooms halved
  • cups mushrooms halved
  •  carrots peeled chopped
  • cup pinot noir chocolate brownies 
  • cups beef broth 
  • Tbsp flour 
  • servings salt and pepper to taste

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • pot
  • stove
  • slotted spoon
  • dutch oven

Directions

  1. Preheat oven to 400
  2. In a large Dutch oven, heat olive oil over medium heat.
  3. Add bacon and saut for 2-3 minutes until cooked.
  4. Remove bacon with a slotted spoon and set aside.
  5. Dry beef with a paper towel so it will brown better. Increase heat to medium high and add beef to the bacon fat. Cook for 4-5 minutes until the outside has browned.
  6. Remove beef with a slotted spoon and set aside in a separate dish.
  7. Return heat to medium. Saut carrots, garlic, onions, parsley thyme and bay leaves for 2-3 minutes.
  8. Remove with a slotted spoon and set aside in a separate dish.
  9. Add pearl onions and mushroom to Dutch oven and saut until onions begin to brown and mushrooms become tender.
  10. Remove with a slotted spoon and set aside in the reserved bacon dish.
  11. Add beef back to the pot and dust with one tablespoon of flour. Toss to coat and sprinkle with salt and pepper.
  12. Place in the preheated oven for 4-5 minutes. This will add a nice coating to the beef.
  13. Remove pot from the oven and place back on the stove top.
  14. Add red wine and deglaze the pan.
  15. Pour in beef broth and bring to a simmer over medium heat.
  16. Add carrot, onion and spice mixture to the pot, reduce heat and simmer covered for one hour.
  17. After one hour add pearl onions, mushrooms and bacon to the pot. Continue to simmer until beef is tender, about an additional 30 minutes.
  18. With a slotted spoon remove solids and set aside. Increase heat and bring sauce to a rapid boil. In a small bowl mix together remaining tablespoon of flour with two tablespoons of sauce. Stir until smooth and no lumps remain.
  19. Add mixture to the pot and stir constantly until sauce thickens.
  20. Remove bay leaves and thyme sprigs, discard.
  21. Add solids back to the pot and stir to coat evenly.
  22. Serve warm over a bed of egg noodles or rice.

Nutrition Facts

Calories747kcal
Protein36.88%
Fat49.14%
Carbs13.98%

Properties

Glycemic Index
90.46
Glycemic Load
6.71
Inflammation Score
-10
Nutrition Score
46.197391304348%

Flavonoids

Apigenin
16.2mg
Luteolin
0.47mg
Isorhamnetin
7.3mg
Kaempferol
1.1mg
Myricetin
1.19mg
Quercetin
29.68mg

Nutrients percent of daily need

Calories:746.94kcal
37.35%
Fat:38.15g
58.69%
Saturated Fat:12.14g
75.9%
Carbohydrates:24.42g
8.14%
Net Carbohydrates:20.05g
7.29%
Sugar:8.89g
9.88%
Cholesterol:178.04mg
59.35%
Sodium:1168.38mg
50.8%
Alcohol:6.14g
34.09%
Protein:64.42g
128.85%
Vitamin K:130.46µg
124.25%
Selenium:86.23µg
123.18%
Vitamin B3:22.67mg
113.36%
Vitamin B6:1.97mg
98.53%
Vitamin B12:4.6µg
76.69%
Zinc:11.03mg
73.52%
Phosphorus:726.61mg
72.66%
Vitamin A:3243.77IU
64.88%
Vitamin B2:0.9mg
52.91%
Potassium:1574mg
44.97%
Iron:6.79mg
37.72%
Vitamin B1:0.56mg
37.6%
Copper:0.64mg
32.04%
Vitamin C:25.38mg
30.77%
Vitamin B5:3.04mg
30.44%
Folate:97.58µg
24.4%
Magnesium:94.93mg
23.73%
Manganese:0.39mg
19.36%
Fiber:4.37g
17.48%
Calcium:112.02mg
11.2%
Vitamin E:1.63mg
10.85%
Vitamin D:0.42µg
2.79%
Source:Foodista