Heart-Healthy Boeuf Bourguignon
Discover a lighter, guilt-free twist on the classic French comfort dish with our Heart-Healthy Boeuf Bourguignon. This recipe showcases lean beef chuck trimmed of fat, paired with nutrient-rich ingredients like carrots, celery, and earthy baby bella mushrooms, all simmered in a flavorful blend of low-sodium beef broth, tomato paste, and a splash of optional red wine for depth. Enhanced with heart-friendly olive oil and seasoned with thyme, balsamic vinegar, and black pepper, this slow-cooked masterpiece delivers all the rich flavors you love without sacrificing your health goals. Ready in just over two hours, it’s perfect for a cozy dinner that balances indulgence and wellness. Garnish with fresh parsley for added vibrance and serve with your favorite whole grains or a side of roasted vegetables.
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Recipe Information
Ingredients
- 500 grams lean beef chuck, trimmed of fat
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 250 grams baby bella mushrooms, sliced
- 500 ml low-sodium beef broth
- 250 ml red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 bay leaf
- 1 teaspoon thyme, dried
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped for garnish
Instructions
Cut the lean beef chuck into 1-inch cubes and season with black pepper.
In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add half of the beef and brown it on all sides, about 5 minutes. Remove to a plate and repeat with the remaining beef using another tablespoon of olive oil.
Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the garlic and mushrooms and cook for another 4 minutes.
Return the beef to the pot and add the tomato paste, mixing well to coat the ingredients.
Pour in the beef broth and red wine, making sure to scrape up any brown bits from the bottom of the pan.
Add the balsamic vinegar, bay leaf, and thyme. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 2 hours, stirring occasionally until the beef is tender.
Optionally, remove the lid for the last 30 minutes of cooking to let the sauce reduce slightly.
Taste and adjust seasoning by adding more pepper if needed (avoid adding salt for heart health).
Remove the bay leaf before serving. Garnish with freshly chopped parsley and enjoy.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 33.1 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 350 mg | 27% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4890 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
