Regional European French French Soups Beef Bourguignon 4.0 (1) Add your rating & review Ingredients matter for this traditional French dish. Wine is a crucial component of beef bourguignon (you'll use a whole bottle of it!). Pinot noir is a medium-bodied wine that won't overwhelm the stew, but has a good amount of tannins that help tenderize the beef as it simmers. Be sure to choose chuck roast to trim and cut into chunks yourself, versus buying pre-cubed stew meat—those pieces of beef can come from any part of the cow and may vary in taste and fat content. Tomato paste is a super-concentrated ingredient that adds umami—or savoriness—to the stew. By Adam Dolge Adam Dolge Adam Dolge is an award-winning journalist, writer and recipe developer. He is the author and food photographer for the blog The Real Recipes, where he shares recipes inspired by his experience working for food magazines and professional test kitchens. EatingWell's Editorial Guidelines Published on December 29, 2020 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Carson Downing Active Time: 1 hr Total Time: 2 hrs 30 mins Servings: 8 Nutrition Profile: Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2¼-2½ pounds beef chuck roast, trimmed 1 teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons canola or grapeseed oil, divided 4 ounces bacon, chopped 3 large carrots, sliced diagonally 1 large yellow onion, chopped 3 tablespoons all-purpose flour 1 tablespoon tomato paste 2 cloves garlic, minced 1 750-mL bottle pinot noir, preferably Burgundy 2 cups low-sodium beef broth 5 fresh parsley stems, plus chopped parsley for garnish 5 sprigs fresh thyme 1 bay leaf 1 14-ounce bag frozen pearl onions, thawed 8 ounces cremini mushrooms, halved or quartered if large Directions Cut beef into 1-inch cubes, pat dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large pot over medium heat. Add bacon and cook until crisp, 4 to 6 minutes. Use tongs or a slotted spoon to transfer to a plate. Add half the beef to the pot; cook over medium-high heat, flipping once, until well browned, about 5 minutes. Transfer to the plate with the bacon. Repeat with the remaining beef, adjusting the heat as necessary. Reduce heat to medium. Add carrots and chopped onion to the pot; cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in flour, tomato paste, garlic and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 1 minute. Add wine and broth; cook, scraping up any browned bits, until the mixture comes to a boil. Tie parsley stems, thyme and bay leaf together with kitchen string; add the bouquet garni to the pot along with the bacon, beef and any accumulated juices. Reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the beef is very tender, 1 to 1 1/2 hours. About 20 minutes before serving, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pearl onions; cook, stirring occasionally, until starting to brown, about 8 minutes. Add mushrooms; cook, stirring occasionally, until the vegetables are well browned, 6 to 8 minutes more. Discard the bouquet garni. Serve the stew topped with the mushrooms and onions and sprinkled with chopped parsley, if desired. Tips To make ahead: Prepare through Step 4 and refrigerate for up to 3 days. Equipment: Kitchen string Originally appeared: EatingWell Magazine, January/February 2021 Save Rate Print Nutrition Facts (per serving) 379 Calories 14g Fat 15g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 1/3 cups Calories 379 % Daily Value * Total Carbohydrate 15g 5% Dietary Fiber 2g 7% Total Sugars 5g Protein 30g 60% Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 83mg 28% Sodium 722mg 31% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.