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RELATED RECIPES
White Wine Chicken Stew
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Beef Bourguignon
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33 minutes
4
Adjust servings
dairy-free
(?)
Has dairy from:
butter
gluten-free
(?)
Has gluten from:
soy sauce (regular)
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
bacon
eye of round
low-sodium beef broth
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
bacon
eye of round
low-sodium beef broth
butter
vegetarian
(?)
Not vegetarian due to:
bacon
eye of round
low-sodium beef broth
pescetarian
(?)
Not pescetarian due to:
bacon
eye of round
low-sodium beef broth
paleo
(?)
Not paleo due to:
all-purpose flour
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
6
slices
diced.
 
3
lbs
can use chuck.
 
1
whole
chopped.
 
1
head
peeled.
 
1
bottle
choose something from Burgundy.
 
2
cups
 
1
tbsp
1
tbsp
 
1
tbsp
 
4
sprigs
 
3
leaves
 
4
tbsp
1 for vegetables, 3 for roux.
 
1
bag
10oz bag, onions peeled.
 
2
whole
peeled and cut into 1 inch pieces.
 
10
ounces, weight
 
3
tbsp
 
 
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PREPARATION
MAKING THE BOURGUIGNON
1.
Fry the bacon in a dutch oven over medium heat until cooked. Remove with a slotted spoon, leaving a bit of bacon fat in the pan.
2.
Slice the eye of round or chuck into three thick steaks. Season the steaks on both sides with salt and freshly ground pepper.
3.
In batches, if needed, sear the beef, over medium-high heat until well browned on both sides, about 10 minutes. Remove and set aside.
4.
Add the chopped onions and garlic cloves cook, over medium-high until golden, adding oil if needed.
5.
Add the wine and bring to a boil, scraping and deglazing the pan.
6.
Add the beef broth, soy sauce, fish sauce, and tomato paste. Add the bay leaves and thyme.
7.
Cut the beef into 1.5-2 inch chunks and add it, with the bacon, back into the dutch oven.
8.
Bring to gentle simmer and cook covered, stirring occasionally for 2-3 hours, or until the meat is tender.
PREPARING THE VEGETABLES
9.
When there’s 30 minutes left for the beef, prepare the vegetables.
10.
Heat up the butter over medium-high heat in a large sauce pan.
11.
When hot, add the pearl onions and brown slightly.
12.
Add the mushrooms and carrots. Cook until golden brown and set aside.
MAKING THE ROUX
13.
Make a roux by melting the butter in a small pot over medium heat.
14.
Whisk in the flour and cook, whisking until brown and rich.
15.
Whisk the roux into the stew.
16.
Add in the vegetables and bring to simmer on the stove, until the vegetables are tender, about 10 minutes.
17.
Season with salt and pepper to taste.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free soy sauce for soy sauce (regular).
2.
Make it Dairy Free!
 
A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free soy sauce for soy sauce (regular).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1147
Protein 91.3 g
Carbohydrates 25.2 g
Iron 0.83 mg
Fiber 4.14 g
Calcium 41.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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