This High-Protein Beef Bourguignon is a rich, comforting stew that elevates the classic French dish while keeping nutrition in mind. Tender chunks of beef are slowly simmered with aromatic vegetables and herbs in a deep, savory broth, resulting in melt-in-your-mouth texture and satisfying flavor. This dish delivers both hearty satisfaction and generous protein to support hearty appetites and balanced meals.
Perfect for dinner parties, family meals, or cozy evenings, this beef bourguignon makes a stunning one-pot centerpiece that’s still approachable for everyday cooking. It’s ideal alongside mashed cauliflower, whole grains, or simply served with greens to absorb the savory jus and maximize every comforting bite.
Equipment
- Large heavy-bottomed pot, Dutch oven, or slow cooker
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 lbs beef chuck, trimmed and cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 bay leaf
- 12 oz mushrooms, halved
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a heavy pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches, browning all sides without overcrowding. Set browned beef aside.
- In the same pot, add the onion, carrots, and celery. Cook until vegetables begin to soften, about 5–7 minutes.
- Stir in the garlic and tomato paste, cooking for another minute until fragrant.
- Return the beef to the pot and pour in the red wine, scraping any browned bits from the bottom.
- Add the beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let simmer gently for 1½–2 hours, or until the beef is tender and flavorful.
- About 20 minutes before the stew finishes, add the mushrooms and continue cooking until they are softened and integrated.
- Remove the bay leaf, taste, and adjust seasoning. Garnish with chopped parsley before serving.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: ~2 hours 15 minutes
- Servings: 6
- Cuisine: French-Inspired
- Course: Main Course
How to Store
- Allow the stew to cool, then transfer it to airtight containers.
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
- Reheat gently on the stove over low heat or in the microwave until warmed through.
What Not to Do
- Do not rush browning the meat—searing adds flavor and texture.
- Avoid adding wine directly to a cold pan, or it will chill the cooking process.
- Do not skip seasoning adjustments at the end—slow cooking can mellow spices.
Tips & Variations
- Substitute mushrooms with pearl onions for extra depth.
- Swap red wine for balsamic vinegar and beef broth if avoiding alcohol.
- Add a splash of stock vinegar near the end for brightness.
- Serve over mashed cauliflower, polenta, or whole grain for a complete meal.
Approximate Nutrition (Per Serving)
- Calories: ~420
- Protein: ~38 g
- Fat: ~22 g
- Carbohydrates: ~10 g
- Fiber: ~2 g
- Sugar: ~4 g
Ingredients
Method
- Heat the olive oil in a heavy pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches, browning all sides without overcrowding. Set browned beef aside.
- In the same pot, add the onion, carrots, and celery. Cook until vegetables begin to soften, about 5–7 minutes.
- Stir in the garlic and tomato paste, cooking for another minute until fragrant.
- Return the beef to the pot and pour in the red wine, scraping any browned bits from the bottom.
- Add the beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let simmer gently for 1½–2 hours, or until the beef is tender and flavorful.
- About 20 minutes before the stew finishes, add the mushrooms and continue cooking until they are softened and integrated.
- Remove the bay leaf, taste, and adjust seasoning. Garnish with chopped parsley before serving.
Notes
- Protein: ~38 g
- Fat: ~22 g
- Carbohydrates: ~10 g
- Fiber: ~2 g
- Sugar: ~4 g
Conclusion
This high-protein beef bourguignon brings classic comfort food into a wholesome, protein-forward meal that feels luxurious yet grounded. With its rich broth, tender beef, and deeply developed flavors, it’s a satisfying choice for hearty meals that support balanced nutrition. Whether served for special occasions or weekly dinners, it exemplifies how wholesome ingredients can be both elegant and restorative.
FAQs
- Can I make this in a slow cooker?
Yes—brown the beef and sauté the vegetables first, then cook on low for 6–8 hours. - Can I use a leaner cut of beef?
You can, but tougher cuts like chuck become tender and juicy after slow cooking. - Is the wine necessary?
It adds depth; you can use extra broth with a splash of vinegar as a substitute. - Why is my sauce thin?
Continue simmering uncovered for a few extra minutes to reduce and thicken. - Can I add potatoes?
Yes—add bite-sized potatoes in the last 30–40 minutes of cooking.
