Boeuf Bourguignon

5 Reviews
100% would make this recipe again

Beef cooked in red wine with onions and mushrooms.

A classic French dish, but I've omitted the lard to make it healthier.

This recipe is incompatible with your food profile

Preparation : 30 min Cooking : 2 h 15 min
430 calories/serving

Ingredients

600 g beef, outside round, or outside round, cut into 1,5 cm cubes
1/4 cup cornstarch 35 g
4 tbsp butter, unsalted 55 g
2 tbsp canola oil 30 mL
1 onions, finely chopped 200 g
3/4 cup red wine 190 mL
3/4 cup beef broth 190 mL
2 1/2 tsp herbes de Provence 2 g
1 pinch salt [optional]
ground pepper to taste [optional]
16 button (white) mushrooms, cut in quarters 220 g
18 pearl onions 220 g
1/2 cup water 125 mL

Method

  1. Cut the meat into 1,5 cm cubes and coat them with the cornstarch. Chop the onion finely.
  2. Heat one third of the butter and oil in a thick-bottom frying pan over medium heat. Sauté the onion until translucent. Then remove it and set aside.
  3. In the same pan, add another third of the butter and oil, then add the cubes of beef and brown them over high heat 5-6 min until golden. Pour in the wine to deglaze, then pour in the warm broth. Put the onion back into the pan then add the herbs. Season with salt and pepper. Cook, covered, over very low heat for about 2 hours.
  4. While the meat simmers, blanch the pearl onions in boiling salted water 2-3 min and drain them in a colander, then rinse under cold running water and peel. Heat the remaining butter in a saucepan over moderately high heat, then sauté the pearl onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add the water, then simmer, partially covered, until onions are tender, 15-20 min. If any liquid remains, boil a few more min, uncovered, stirring occasionally, until the liquid is reduced. Set aside.
  5. Meanwhile, cut the mushrooms in quarters. Heat the remaining oil in a pan over moderately high heat, then add the mushrooms and sauté, stirring, until golden-brown and any liquid mushrooms give off is evaporated, about 5 min. Season with salt and pepper. Set aside.
  6. Add the onions and mushrooms to the pan with the boeuf bourguignon after the meat has cooked about 2 h. Cook an additional 10 min. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (380 g)

Amount

% Daily Value

Calories

430

Fat

18 g

28 %

Saturated 7.4 g
+ Trans 0.7 g

40 %

Cholesterol

100 mg

Sodium

190 mg

8 %

Carbohydrate

20 g

7 %

Fibre

2 g

7 %

Sugars

6 g

Net Carbs

18 g

Protein

37 g

Vitamin A

7 %

Vitamin C

10 %

Calcium

5 %

Iron

34 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Zinc
Good source of  :
Copper, Folacin, Magnesium, Vitamin B1, Vitamin B6
Source of  :
Vitamin A, Vitamin D, Vitamin E, Vitamin K
Low  :
Calories, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 2
Meat and Alternatives 4 ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.