Braised Beef with Red Wine and Mushrooms
Braised Beef with Red Wine and Mushrooms is a classic French-inspired dish, often associated with Burgundy cuisine, where tender chunks of beef are slow-cooked in a rich sauce of red wine, mushrooms, onions, and aromatic herbs. The long braising process transforms the beef into a melt-in-your-mouth delicacy, while the wine and mushrooms create a deeply flavorful, savory gravy.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and moderate in fat, especially if using marbled cuts, while the wine and mushrooms add minimal carbohydrates. It provides key nutrients like iron, B vitamins, and antioxidants from the mushrooms, with a rough calorie estimate of 400-600 per serving depending on portion size and ingredients.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 12 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Potassium | 580 mg |
| Iron | 4.2 mg |
| Zinc | 6.8 mg |
| Vitamin B12 | 2.1 mcg |
| Niacin (B3) | 8.5 mg |
| Selenium | 28 mcg |
| Phosphorus | 290 mg |
| Vitamin B6 | 0.6 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish reflects the French tradition of using local wines in cooking to enhance flavors and tenderize meats, making it a staple in rustic European cuisine. Nutritionally, the combination of slow-cooked beef and red wine offers bioavailable iron and polyphenols, which may support heart health when enjoyed in moderation.
