Main Course
Beef Bourguignon
210 min 6 servings 520 kcalHard
Julia Child's most famous dish. Burgundy-region French stew that demands time — 3 hours minimum. Red wine, beef stock, herbs, and slowly tenderizing chuck make this transcendent. Serve over mashed potatoes or buttered noodles.
Nutrition Per Serving
520
kcal · Calories
38
g · Protein
18
g · Carbs
28
g · Fat
Steps
- 1
Render bacon, set aside. Brown beef in batches in bacon fat.
≈ 25 min - 2
Sauté carrots + garlic, add tomato paste 1 min.
≈ 5 min - 3
Sprinkle flour, stir 2 min.
≈ 2 min - 4
Add wine, scrape brown bits, simmer 5 min.
≈ 5 min - 5
Return beef + bacon, add stock + bouquet, cover, oven at 160°C for 2.5 hours.
≈ 150 min - 6
Sauté pearl onions + mushrooms separately, add to stew last 30 min.
≈ 30 min - 7
Adjust seasoning, serve with mashed potatoes or noodles.
≈ 5 min
Dietitian Note
Calorie-dense special-occasion dish. Iron-rich, B12-rich beef. Better the next day after flavors meld. Pair with green salad.