Beef Bourguignon (French)
Beef Bourguignon is a classic French stew originating from the Burgundy region, where beef is slowly braised in red wine (traditionally Burgundy) with aromatic vegetables like onions, carrots, and mushrooms, often enriched with bacon and herbs. The long cooking process tenderizes the meat and creates a rich, deeply flavorful sauce.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and fat from the braising liquid and bacon, with minimal carbohydrates unless served with starchy sides like potatoes or bread. A typical serving provides substantial iron and B vitamins, and ranges roughly from 400 to 600 calories depending on portion size and recipe variations.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 15 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 900 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Potassium | 650 mg |
| Vitamin B12 | 3.5 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Phosphorus | 300 mg |
| Selenium | 35 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it epitomizes French 'cuisine bourgeoise'—hearty, home-style cooking elevated to an art form—and its signature wine-based braise showcases how regional ingredients define a dish. Nutritionally, the slow cooking in wine helps break down connective tissue, making nutrients more bioavailable while the alcohol largely cooks off.
