Beef Bourguignon

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Yes, you have died & gone to meaty heaven!

Camille C.
Camille C.

9 minutes

Prep time

2 h 6 min

Cook time

603 cal.

Per serving


Stovetop, Pot (large), Peeler


Beef (chuck roast)

Step 1

Cut the beef into large chunks.

Onion (yellow)

Step 2

Peel the onion. Cut the onion in half & then into thin slices.

Carrots (fresh)

Step 3

Peel the carrots. Cut the carrots in half & then into half-moons.

Beef (chuck roast)

Step 4

Heat a healthy drizzle of oil in a pot over medium-high heat. Add the beef & brown for 3 min.

Carrots (fresh)
Onion (yellow)
Pancetta (cubed)

Step 5

Add the onion, carrots & cubed pancetta. Cook, stirring for 3 min.


Step 6

Add minced garlic, salt & pepper.

Flour (all-purpose)

Step 7

Sprinkle in the flour. Stir to combine.

Red wine
Bay leaf

Step 8

Pour in the red wine. Add a bay leaf (optional). Stir. Reduce the heat to very low, cover & simmer for 2 hours.

Parsley (fresh)

Step 9

Season with salt & pepper. Serve the beef stew garnished with fresh parsley (optional). Enjoy!

Nutrition facts

View nutritional information

Energy603 cal.
Fat32 g
Carbohydrates17 g
Protein40 g
Fiber4 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Beef Bourguignon" contains 603 Energy, 32 g of Fat, 17 g of Carbohydrates, 40 g of Protein, 4 g of Fiber.

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Beef Bourguignon