Boeuf Bourguignon
Boeuf Bourguignon is a classic French stew originating from the Burgundy region, featuring beef slowly braised in red wine, typically a Burgundy Pinot Noir, with mushrooms, onions, and bacon. It's a hearty, rustic dish that transforms tough cuts of meat into tender, flavorful bites through long, slow cooking.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and moderate in fat, especially from the bacon and cooking fats, while being relatively low in carbohydrates unless served with starchy sides like potatoes or bread. A typical serving provides significant iron, zinc, and B vitamins, with a calorie range of approximately 400-600 calories depending on portion size and preparation.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Potassium | 450 mg |
| Vitamin B12 | 2.8 mcg |
| Zinc | 6 mg |
| Vitamin B6 | 0.5 mg |
| Niacin (B3) | 8 mg |
| Phosphorus | 250 mg |
| Selenium | 20 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Boeuf Bourguignon exemplifies the French philosophy of using local ingredients and slow cooking to create depth of flavor, originally as a peasant dish that elevated humble cuts of meat. Nutritionally, the slow braising process helps break down collagen in the beef, making it more digestible and enhancing the bioavailability of minerals like iron.
