Boeuf Bourguinonne

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 312.7
  • Total Fat: 6.9 g
  • Cholesterol: 98.2 mg
  • Sodium: 96.3 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 40.6 g

View full nutritional breakdown of Boeuf Bourguinonne calories by ingredient
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A healthy version of the classic French dish. A healthy version of the classic French dish.
Number of Servings: 4


    1.75 lb round steak or similar lean beef
    1 very large onion, peeled and sliced
    1 cup (8 oz) fresh mushrooms, sliced
    3 cloves of garlic, minced
    1.5 cups (12 oz) red wine (burgundy)


Serves 4 healthy appetites

Cut beef into bite-size pieces - 1.5" cubes or so. Heat a heavy pot or Dutch oven on the stove, and toss beef into the pot. (I use a non-stick pot so I don't need to worry about adding oil.)

Stir beef and let cook until partially brown. Add sliced onions and minced garlic, stir, cook until vegs are partially cooked (not brown, but onion is going transparent).

Add red wine and stir. Cover tightly and simmer for 45 minutes or so. Add the mushrooms, stir, simmer for another 10-15 minutes.

Depending on the cut of meat, this could simmer longer to make the beef more tender. If you use round steak, it can be served after an hour of simmering.

I like to serve this in the Parisian manner - with oven roasted new potatoes, and string beans on the side.

Number of Servings: 4

Recipe submitted by SparkPeople user PHEBESS.

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Member Ratings For This Recipe

  • I thought this recipe was OK. I served it with oven-roasted new potatoes with Thyme and Rosemary, along with sauteed string beans. Though I followed the recipe to the letter, the beef came out rather tough which was disappointing, though flavorful. - 3/31/13

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  • Very Good
    0 of 1 people found this review helpful
    I could never cook beef correctly without it tasting like shoe leather. This looks easy for me to prepare and will add it to my weekly recipes. Thanks! - 7/14/12

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  • Really easy and amazingly delicious! I added carrots and served it over brown rice. - 1/1/10

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  • I may have done something wrong because the wine was not enough to let the meat simmer for 45 minutes. After about 30 minutes all of the liquid was gone and it was scorching the bottom of my pot. I turned the heat down and added more wine but five minutes later it was gone again. turned out well - 6/24/09

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  • not bad. - 9/22/08

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