Boeuf Bourguignon
210 mins (prep 30, cooking 180)
13 ingredients
4 servings
Based on a recipe from Paul Bocuse’s, Bocuse à la Carte cookbook. “EDITOR’S NOTE: To deglaze, skim off as much fat as possible from casserole, add cognac, and ignite quickly to burn off any remaining fat.” If you cannot get a real bulbous spring onion, I suggest substituting a leek, which is reflected in the ingredients list (I wouldn’t want anyone to think that Paul made this suggestion!). Much of the cook time is simmering time, i.e., it's not busy time.

Categories:  technique , celebrity , european , main-dish , beef , casseroles , meat , <-4-hours , french , roast-beef , time-to-make , novelty ,
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Serving Size (502.79 g)
Servings 4
Amount per Serving
Calories 178.53 Calories from Fat 110.7
% Daily Value *
Total Fat 12.3g 75.69%
Saturated Fat 7.65g 153.0%
Trans Fat 0.48g %
Cholesterol 31.8mg 42.4%
Sodium 162.77mg 27.13%
Total Carbohydrate 13.34g 17.78%
Dietary Fiber 3.29 g 52.63%
Sugars 4.25 g %
Protein 1.76g 14.04%
Vitamin A 12098.8IU% Vitamin C 2.68mg%
Calcium 37.47mg% Iron 1.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beef chuck, smoked bacon, freshly ground pepper, red, burgundy wine