Culinary World Tour
Boeuf Bourguignon – France
Sven's hearty take on the French classic: beef shoulder braised in a dark red wine sauce with vegetables and mushrooms. Rustic, rich and perfect in a Dutch oven or with a light smoke on the Pit Boss.
Timing
- Preparation: approx. 30 minutes
- Braising time: approx. 2.5–3 hours
- Total: approx. 3–3.5 hours
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 655 kcal
- Protein
- ≈ 64.8 g
- Carbohydrates
- ≈ 11.4 g
- Fat
- ≈ 29 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 onions · ≈ 200.0 g
- 2 carrots · ≈ 160.0 g
- 3 garlic cloves · ≈ 9.0 g
- 2 tbsp tomato paste · ≈ 30.0 g
- 1 tbsp flour · ≈ 10.0 g
- clarified butter · ≈ 10 g
- 1 kg beef shoulder · ≈ 1000 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg beef shoulder
- 200 g bacon
- 2 onions
- 2 carrots
- 250 g mushrooms
- 3 garlic cloves
- 500 ml red wine
- 500 ml beef stock
- 2 tbsp tomato paste
- 1 tbsp flour
- bay leaf
- thyme
- salt
- pepper
- clarified butter
Instructions
- Dice the meat and sear it well.
- Sauté the bacon, onions, carrots and garlic.
- Roast the tomato paste, dust with flour and deglaze with red wine and stock.
- Return the meat and braise for 2.5–3 hours.
- Add the mushrooms towards the end.
- Season to taste and serve.
