Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in this dish.


"It's a naive domestic Burgundy without any breeding, but I think you'll be amused by its presumption." -James Thurber

The refrigerator light goes on...

This is a simple version of the classic French beef stew made with red wine. Purist versions are a great deal fussier and require more work of straining as well as using small pearl onions. This more rustic version is every bit as delicious.

One key is to simmer over very low heat with the pot covered and adding the lightly sautéed onions and mushrooms later in the stewing process. The lean cuts of beef taste great, make for fine stews, and are still low in fat and calories.


Beef Bourguignon

Servings: 6 | Serving size: 2 cups

Cooking Time: 150 Minutes

This recipe should be multiplied with caution. Leftovers are better than fresh. Reheat gently. Serve with one 2-ounce whole wheat or gluten-free roll.

Beef Bourguignon


1/4 cup all-purpose flour or garbanzo flour
3 tsp. olive oil
1 1/2 lbs. top round or flank steak (cubed for stew)
2 cups burgundy or pinot noir
2 cups low-sodium beef or chicken stock
1 cup water
1 bay leaf
1 tsp. dried thyme
1 large tomato (peeled, seeded and chopped)
1 Tbsp. tomato paste
2 cloves garlic (halved)
1 tsp. extra virgin olive oil
16 ounces small button mushrooms
16 ounces white onions (peeled and quartered)
1 tsp. unsalted butter (softened)
2 Tbsp. all-purpose flour or garbanzo flour
1/2 tsp. salt
1/4 tsp. fresh ground black pepper

Place flour in a brown paper bag.

In 1/2 pound batches, coat the beef cubes by shaking in the paper bag.

Place 1 teaspoon of the oil in a large stock pot and heat over medium heat.

Add the cubed beef and brown on all sides in 1/2 pound batches.  Be careful not to overcrowd the pan or the meat will steam.

As the beef is browned on all sides, remove to plate.  Repeat for the other two 1/2 pound batches of beef.

Add the 2 cups wine to the pot and scrape any of the brown bits from the bottom of the pan.

After one minute add 1 cup water, bay leaf, thyme, tomato, tomato paste and the garlic cloves to the pot.

Add the beef to the pot.

Cover and simmer over low heat for 90 minutes.  Stir occasionally.

After 60 minutes place 1 teaspoon olive oil in a large skillet over high heat.

Add the mushrooms and sauté the mushrooms for about 5 minutes

Add the onions and cook over high heat for another 5 minutes.

Add the cooked mushrooms and onions to the stew.

After 90 minutes make burre manie by blending softened butter and flour until smooth.

Add the burre manie to the sauce slowly.  If added too fast, the flour will form clumps.

Add the salt and pepper.


Nutrition Facts

Serving size: about 2 cups

Servings: 6

Amount Per Serving

Calories 319 Calories from Fat 81
  % Daily Value
Total Fat 9g 11%
    Saturated Fat 3g 14%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 71mg 24%
Sodium 273mg 12%
Total Carbohydrates 15g 6%
    Dietary Fiber 3g 9%
    Sugars 6g
Protein 29g
Vitamin K 9mcg