Beef Bourguignon

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 308.0
  • Total Fat: 14.2 g
  • Cholesterol: 73.7 mg
  • Sodium: 234.3 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 24.9 g

View full nutritional breakdown of Beef Bourguignon calories by ingredient
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Light version of the French classic stew. There are no challenging techniques to it, but the lengthy stewing time makes this a recipe to save for the weekend. Light version of the French classic stew. There are no challenging techniques to it, but the lengthy stewing time makes this a recipe to save for the weekend.
Number of Servings: 6


    1.5 lbs (24 oz) Beef Chuck, cut into 1 1/2 inch cubes (excess fat removed)
    3 Tbs good quality Olive Oil
    5 medium sized fresh Plum Tomatoes, diced
    2 Bay Leaf, each broken in half
    1 tsp dried Thyme Leaves
    1 cup raw Carrot, diced
    2 cups water
    3/4 cup Red Wine (use a Zin, Cab, or Burgundy - NOT "cooking wine")
    2 cloves fresh Garlic, minced
    1 package (1.5 oz) Glace De Veau Gold (look for it near beef bullion in grocery store, gourmet shop, or order online)
    1/2 bag of Pearl Onions, peeled, stem & root ends removed (use 6 halved Shallots if you cant find pearl onions)
    2 cups clean White or Portobella Mushrooms, cut in half
    1/4 tsp Light Salt

    You need a covered baking dish (at least 2 quarts), a covered heavy bottomed pot or frying pan (at least 3 quarts) and a small food processor (or blender).


Preheat Oven to 425 F.

Heat 2 Tbs oil (on medium) in a heavy bottomed pot. Lightly brown on all sides (don't let the oil burn!). Use tongs to transfer meat chunks to baking dish. Layer tomatoes over the meat. Sprinkle with thyme and bay leaves.

Pour off any excess oil from the pot and reserve for later. Saute carrots 3-4 minutes in the bit of oil that remains in the pot. Transfer to baking dish, layering on top of the tomatoes.

Deglaze pot with 1/2 cup water, scraping any stuck bits into juice. Keep heat medium/low. Add remaining water, the wine, garlic, and the Glace De Veau to the pot. Stir with a heat proof spatula till Glace De Veau is fully liquefied. Reserve 1/2 cup of this liquid for later and pour the rest into the baking dish. Stop 1/2 inch below rim if baking dish is only 2 quarts.

Bake uncovered at 425 F for 15 minutes. Reduce heat to 350 F and cover (leaving small gap for vapor release). Stew for 2 hours.

You've got an hour and a half to do other things before the next step. Just occasionally check to make sure the baking dish doesn't dry out. This only happens if the oven is too hot or the cover is too loose. (Adjust heat and add a little more liquid if needed ).

After 1.5 hours, reheat a little of the reversed oil + 1 Tbs olive oil in the heavy pot. Add onions. Saute till golden. Add mushrooms, saute for another 2 minutes. Add reserved 1/2 cup of liquid and simmer (lid slightly ajar) for 20 minutes.

Gently transfer the beef chunks from the oven dish to the pot. Pour about half the liquid from baking dish into the pot. Remove the bay leaves.

Use food processor to puree what remains in the baking dish. Pour this over the onions, mushrooms and meat. Add Light Salt. Heat on medium for 3-5 more minutes, occasionally stirring to prevent sticking. Be careful not to break the beef chunks.

Makes 6 1-cup portions. Ladle into bowls over a small portion of Healthy Harvest extra wide noodle style pasta or non-fat mashed potatoes or serve with toasted whole grain baguette slices. Start with a mixed vegetable salad and finish with fresh mixed berries for a fine 3 course meal. Bon appetit.

Number of Servings: 6

Recipe submitted by SparkPeople user ELAINEJ10.

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