Whole30 Boeuf Bourguignon
Elevate your dinner table with this hearty and wholesome Whole30 Boeuf Bourguignon, a mouthwatering twist on the classic French dish that’s both flavorful and diet-compliant. Tender beef chuck roast is slow-cooked to perfection alongside an array of vibrant vegetables like carrots, celery, mushrooms, and baby potatoes. Each bite is infused with rich notes of balsamic vinegar, aromatic thyme, and savory beef broth, creating a luxurious stew that’s perfect for cozy nights. Made in a single Dutch oven, this recipe shines with its simplicity, while its Whole30-friendly ingredients make it a guilt-free indulgence. Ready in just 20 minutes of prep with minimal hands-on cooking, this dish is guaranteed to impress—whether it's a family meal or a special occasion. Garnished with fresh parsley for a pop of color, this rustic classic is comfort food at its finest. Keywords: Whole30 beef stew, dairy-free Boeuf Bourguignon, healthy French recipes.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 3 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 8 ounces mushrooms, halved
- 1 pound baby potatoes
- 2 tablespoons parsley, chopped
Instructions
Cut the beef chuck roast into 2-inch pieces. Season the pieces with 2 teaspoons of salt and 1 teaspoon of black pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches and brown on all sides, about 5 minutes per batch. Remove the beef and set aside.
In the same pot, add the chopped onions and cook for 5 minutes until softened. Add the minced garlic and cook for an additional minute.
Add the sliced carrots and celery to the pot. Cook for another 5 minutes until they begin to soften.
Stir in 2 tablespoons of tomato paste and 2 tablespoons of balsamic vinegar, scraping up any browned bits from the bottom of the pot.
Return the browned beef to the pot and pour in 3 cups of beef broth. Add the bay leaves and thyme sprigs. Bring to a simmer.
Cover the pot and transfer it to a preheated oven at 325°F (160°C). Cook for 2.5 hours, or until the beef is tender.
After 2 hours, add the halved mushrooms and baby potatoes to the pot. Stir well and return to the oven for the final 30 minutes of cooking.
Remove the pot from the oven and discard the thyme sprigs and bay leaves.
Garnish with 2 tablespoons of chopped parsley before serving.
Nutrition Facts
Calories |
3387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8542 mg | 371% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 54.3 g | ||
| Protein | 200.3 g | 401% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 624 mg | 48% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 8574 mg | 182% | |
*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.
