Indulge in the rich flavors of France with our timeless Boeuf Bourguignon, a hearty beef stew simmered to perfection in robust red wine. This traditional dish showcases tender chunks of beef, slowly cooked with aromatic vegetables, savory herbs, and the deep, complex notes of Burgundy wine. Each spoonful offers a symphony of flavors, from the melt-in-your-mouth beef to the luscious sauce infused with the essence of red wine. Serve this iconic French delicacy with crusty bread or creamy mashed potatoes for a truly satisfying culinary experience that will transport you to the charming bistros of Paris. Perfect for gatherings or cozy evenings at home, our Boeuf Bourguignon promises to delight your taste buds and evoke the rustic charm of French countryside cooking.


  • 1.5 kg (3.3 lbs) beef chuck, cut into chunks
  • 200g (7 oz) bacon, diced
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 3 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 750ml (3 cups) red wine (preferably Burgundy)
  • 500ml (2 cups) beef stock
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • Salt and pepper to taste
  • 250g (9 oz) mushrooms, quartered
  • Fresh parsley, chopped (for garnish)


1- Preheat your oven to 160°C (320°F).

2- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

3- Season the beef chunks with salt and pepper. In batches, sear the beef in the same pot until browned on all sides. Remove the beef and set aside.

4- Add olive oil to the pot if needed. Sauté the chopped onions and carrots until they start to soften, about 5 minutes. Add minced garlic and cook for another minute.

5- Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes to cook off the raw flour taste.

6- Return the beef and bacon to the pot. Pour in the red wine and beef stock, stirring to combine. Add the tomato paste, bay leaves, and thyme sprigs. Bring the mixture to a simmer.

7- Once simmering, cover the pot and transfer it to the preheated oven. Let it cook for about 2 to 2.5 hours, or until the beef is tender and the sauce has thickened.

8- While the stew is cooking, sauté the quartered mushrooms in a separate pan with a bit of olive oil until they are golden brown and tender. Set aside.

9- Once the stew is done, remove it from the oven. Stir in the sautéed mushrooms. Taste and adjust seasoning with salt and pepper if needed.

10- Serve the Boeuf Bourguignon hot, garnished with chopped fresh parsley. This dish pairs wonderfully with crusty bread, mashed potatoes, or buttered noodles.

Enjoy your delicious French Boeuf Bourguignon!

Nutritional Values:

Beef Chuck (per 100g):

  • Calories: 250 kcal
  • Protein: 18g
  • Fat: 20g
  • Carbohydrates: 0g
  • Fiber: 0g


  • Excellent source of protein, which is essential for muscle repair and growth.
  • Provides iron, important for oxygen transport in the body.

Bacon (per 100g):

  • Calories: 500 kcal
  • Protein: 37g
  • Fat: 39g
  • Carbohydrates: 0g
  • Fiber: 0g


  • Rich in protein, aiding in muscle development and repair.
  • Contains saturated fats and cholesterol, so consume in moderation.

Olive Oil (per tablespoon - 15ml):

  • Calories: 120 kcal
  • Fat: 14g
  • Protein: 0g
  • Carbohydrates: 0g
  • Fiber: 0g


  • Healthy monounsaturated fats promote heart health.
  • Contains antioxidants that may reduce inflammation and protect against chronic diseases.

Onions (per 100g):

  • Calories: 40 kcal
  • Protein: 1g
  • Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1.7g


  • Good source of antioxidants, particularly quercetin, which has anti-inflammatory properties.
  • Contains fiber, which supports digestive health and may help lower cholesterol levels.

Carrots (per 100g):

  • Calories: 41 kcal
  • Protein: 0.9g
  • Fat: 0.2g
  • Carbohydrates: 10g
  • Fiber: 2.8g


  • Rich in beta-carotene, a precursor to vitamin A, important for vision and immune function.
  • Provides fiber, aiding in digestive health and promoting feelings of fullness.

Garlic (per clove):

  • Calories: 4 kcal
  • Protein: 0.2g
  • Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0.1g


  • Known for its antibacterial and antiviral properties.
  • Contains antioxidants that may help lower blood pressure and reduce the risk of heart disease.

All-purpose Flour (per tablespoon - 7.8g):

  • Calories: 28 kcal
  • Protein: 0.9g
  • Fat: 0.1g
  • Carbohydrates: 6g
  • Fiber: 0.2g


  • Provides carbohydrates for energy.
  • Contains a small amount of protein and some B vitamins.

Red Wine (per 150ml glass):

  • Calories: 120-130 kcal (varies by type)
  • Carbohydrates: 4-5g
  • Alcohol: 13-15g


  • Contains antioxidants like resveratrol, which may have heart-protective effects.
  • Moderate consumption may be linked to reduced risk of certain diseases.

Beef Stock (per cup - 240ml):

  • Calories: 15 kcal
  • Protein: 1g
  • Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g


  • Can be a source of minerals like iron, which is important for oxygen transport and energy production.
  • Low-calorie option for adding flavor to dishes.

Tomato Paste (per tablespoon - 16g):

  • Calories: 13 kcal
  • Protein: 0.6g
  • Fat: 0.1g
  • Carbohydrates: 2.6g
  • Fiber: 0.5g


  • High in lycopene, an antioxidant that may protect against certain cancers and promote heart health.
  • Contains vitamin C, which supports immune function and skin health.

Mushrooms (per 100g):

  • Calories: 22 kcal
  • Protein: 3g
  • Fat: 0.3g
  • Carbohydrates: 3g
  • Fiber: 1g


  • Low in calories but rich in nutrients like selenium, which supports immune function.
  • Contains antioxidants and fiber, contributing to overall health and digestion.

These values are approximate and may vary based on specific brands and preparation methods.


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