Beef Bourguignon Recipe

Author: Anne Burrell

Nutrition

Cal/Serving: 677
Daily Value: 34%
Servings: 8

Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat24g37%
Saturated9g45%
Trans1g0%
Carbs33g11%
Fiber4g17%
Sugars7g0%
Protein59g119%
Cholesterol162mg54%
Sodium739mg31%
Calcium108mg11%
Magnesium109mg27%
Potassium2069mg59%
Iron8mg42%
Zinc14mg94%
Phosphorus755mg108%
Vitamin A5391IU108%
Vitamin C20mg33%
Thiamin (B1)1mg34%
Riboflavin (B2)1mg55%
Niacin (B3)17mg86%
Vitamin B62mg92%
Folic Acid (B9)71µg18%
Vitamin B125µg90%
Vitamin D1µg0%
Vitamin E1mg6%
Vitamin K16µg20%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Beef Bourguignon
5

INGREDIENTS

  • 4 pounds beef chuck, cut into 1-inch chunks
  • 1 large onion, quartered
  • 2 carrots, peeled and halved
  • 2 ribs celery, halved
  • 5 cloves garlic, smashed
  • 1 (750 ml) bottle red wine
  • 3 fresh bay leaves
  • 1/2 cup all-purpose flour
  • 8 ounces slab bacon, cut into lardons
  • 1 large onion, cut into 1/4-inch dice
  • 2 carrots, cut into 1/4-inch dice
  • 2 ribs celery, cut into 1/4-inch dice
  • 2 cloves garlic, finely chopped
  • 1/4 cup tomato paste
  • 2 cups red wine (reserved marinade)
  • 3 to 4 cups beef stock, plus more as needed
  • 3 bay leaves
  • 1 bundle fresh thyme
  • 1 pound cremini mushrooms, quartered
  • 1 pound red bliss potatoes, quartered
  • 1/2 bunch fresh chives, finely chopped, for garnish

Recipe Details

Prep
Cook
Total Time
Servings 8 servings