Low Fat Boeuf Bourguignon
Indulge in the rich, comforting flavors of classic French cuisine with a healthy twist in this Low Fat Boeuf Bourguignon recipe. Made with lean beef chuck and a medley of fresh vegetables—like carrots, celery, mushrooms, and onions—this dish is simmered in a robust blend of red wine, beef broth, and earthy herbs like thyme and bay leaves. Perfect for those looking to enjoy hearty, wholesome meals without extra calories, it's crafted with minimal fat but packed with bold flavors. The slow-cooking process transforms the beef into tender, melt-in-your-mouth pieces while the savory sauce is thickened with a touch of cornstarch for perfect consistency. Whether you're serving it at a dinner party or enjoying a cozy night in, this low-fat spin on the classic Boeuf Bourguignon is sure to impress. Serve with a side of crusty bread or steamed potatoes for the ultimate comforting meal.
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Recipe Information
Ingredients
- 500 grams lean beef chuck
- 1 tablespoon olive oil
- 2 medium yellow onions
- 3 garlic cloves
- 3 medium carrots
- 2 celery stalks
- 200 grams mushrooms
- 2 tablespoons tomato paste
- 375 milliliters red wine
- 500 milliliters beef broth
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Cut the lean beef chuck into 2-inch pieces, and pat dry with paper towels.
Heat the olive oil in a heavy-based pot or Dutch oven over medium-high heat. Brown the beef pieces in batches, ensuring not to overcrowd the pan. Transfer the browned beef to a plate as you finish each batch.
Peel and slice the onions, mince the garlic cloves, and chop the carrots and celery into bite-sized pieces.
In the same pot, add the onions, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to color.
Add the sliced mushrooms to the pot and cook for an additional 5 minutes.
Stir in the tomato paste and cook for 1 minute until the paste begins to darken.
Return the beef to the pot and pour in the red wine and beef broth. Scrape any browned bits from the bottom of the pot to deglaze.
Add the bay leaves, thyme, salt, and pepper. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to a preheated oven at 160°C (320°F). Cook for 2 to 2.5 hours until the beef is fork-tender.
Mix the cornstarch with water to create a slurry. Remove the pot from the oven, stir in the cornstarch slurry, and bring to a gentle boil over stovetop to thicken the sauce.
Serve hot, garnished with fresh thyme or parsley if desired.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5167 mg | 225% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 31.4 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4883 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.
