Boeuf à la Mode (French)
Boeuf à la Mode is a classic French braised beef dish, typically made with a cut like beef chuck or rump, slow-cooked in red wine (often Burgundy) with aromatic vegetables, herbs, and sometimes bacon or lardons. It hails from the Burgundy region of France and is a staple of French home cooking and bistro cuisine.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the beef and braising liquids, with minimal carbohydrates. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie count generally ranging from 400-600 kcal per portion.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 32 g |
| Fiber | 1.5 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 10 mg |
| Potassium | 420 mg |
| Phosphorus | 280 mg |
| Selenium | 35 mcg |
| Vitamin B6 | 0.5 mg |
Per 1 serving (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
Boeuf à la Mode is a prime example of the French technique of slow braising to tenderize tougher cuts of meat, and its name translates to 'beef in the fashion,' reflecting its historical popularity in 19th-century French dining.
