Know what’s on your plate
Beef bourguignon
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 140 kcal —
- Protein 14 g 28%
- Carbohydrate 2.5 g 1%
- Fat 6.2 g 8%
- Saturated fat 2.1 g 10%
- Fibre 0.4 g 1%
- Sugars 0.9 g —
- Sodium 238 mg 10%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin C 1 mg 1%
- Vitamin D 0.4 µg 2%
- Vitamin E 0.77 mg 5%
- Thiamin (B1) 0.09 mg 8%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 2.4 mg 15%
- Pantothenic acid (B5) 0.67 mg 13%
- Vitamin B6 0.24 mg 14%
- Biotin (B7) 2.9 µg 10%
- Folate (B9) 6 µg 2%
- Vitamin B12 0.9 µg 38%
Minerals
- Calcium 13 mg 1%
- Iron 1.6 mg 9%
- Magnesium 19 mg 5%
- Phosphorus 135 mg 11%
- Potassium 331 mg 7%
- Zinc 3.2 mg 29%
- Copper 0.11 mg 12%
- Manganese 0.08 mg 3%
- Selenium 7 µg 13%
- Iodine 8 µg 5%
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Questions about Beef bourguignon
What cut of beef is best for beef bourguignon?
Use chuck, blade or another well-marbled stewing cut, cut into large chunks. These tougher cuts become tender during the long, gentle braise, while lean steak can turn dry.
How long should beef bourguignon cook in the oven?
Brown the beef first, then braise it covered at 150 °C for about 2½–3 hours, until a fork slides easily into the meat. Add the mushrooms and small onions near the end so they keep their shape.
Can you make beef bourguignon without red wine?
Yes. Replace the wine with beef stock and add a little red-wine vinegar for acidity; use it sparingly so it does not make the sauce sharp. The result will not have the same deep, wine-rich flavour.
What do you serve with beef bourguignon?
Mashed potatoes, boiled potatoes or buttered noodles are classic choices for catching the rich sauce. Crusty bread also works well, and a green salad can make the meal feel lighter.
Can you make beef bourguignon the day before?
Yes: its flavour often improves overnight. Cool it promptly, refrigerate it in a covered container, then reheat gently until steaming hot throughout, stirring so the sauce heats evenly.
Can you freeze beef bourguignon?
Yes. Cool it, portion it into airtight freezer containers and freeze; for the best texture, use it within three months. Thaw in the fridge and reheat until steaming hot throughout.
What is the difference between beef bourguignon and ordinary beef stew?
Bourguignon is a French beef braise traditionally made with red wine, often with bacon, mushrooms and small onions. Beef stew is a broader term and may use stock or other liquids and a wider range of vegetables.
Source: CoFID (UK) 19-471 · per 100 g · carbohydrate per EU label, fibre excluded
