French Boeuf Bourguignon
Boeuf Bourguignon is a classic French stew from the Burgundy region, featuring beef braised slowly in red wine (traditionally Burgundy), beef stock, and aromatic vegetables like onions, carrots, and mushrooms. The dish typically includes lardons (bacon pieces) and is often finished with a rich, glossy sauce thickened by the natural gelatin from the meat.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and moderate in fat, especially if made with traditional cuts like chuck or brisket. It provides key nutrients such as iron, zinc, and B vitamins, with a rough calorie estimate of 400-600 per serving depending on portion size and ingredients.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 12 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 800 mg |
| Iron | 4.5 mg |
| Potassium | 650 mg |
| Vitamin B12 | 3.2 mcg |
| Zinc | 7.5 mg |
| Vitamin A | 150 IU |
| Niacin (B3) | 10 mg |
| Phosphorus | 300 mg |
| Selenium | 25 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Boeuf Bourguignon epitomizes French rustic cuisine, transforming humble ingredients into an elegant dish through slow cooking—a technique that deepens flavors and tenderizes tough cuts. Nutritionally, the long braising process helps break down collagen in the meat, making it more digestible and enhancing the absorption of minerals like iron.
