Lighter beef bourguignon

The great slow-cooked classic in a lighter version: lean beef, red wine, mushrooms and carrots, without excess fat. Tender and comforting, it keeps all its depth of flavour.

Preparation: 25 min  |  Cooking: 120 min  |  Servings: 6  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 313 kcal · 48 g protein · 8 g carbohydrate · 4 g fat

Ingredients

• 1 kg of lean stewing beef
• 400 ml of red wine
• 400 g of mushrooms
• 4 carrots
• 2 onions
• 2 cloves of garlic
• 1 bouquet garni

Method

1. Brown the beef in pieces and set aside.
2. Sauté the onions and carrots, then deglaze with the red wine.
3. Return the beef, add the bouquet garni and water, and simmer for 1 hour 45 minutes.
4. Add the mushrooms 20 minutes before the end.

Nutritional benefits

Lean beef provides quality protein and iron, and the vegetables add fibre and vitamins. By choosing a lean cut and limiting the fat at the start, this traditional dish is lightened while keeping its richness. The long cooking tenderises it without any added fat.

Variations and substitutions

• With beef cheek (very tender).
• Alcohol-free: strong beef stock.
• With potatoes for a complete meal.
• With lardons (traditional version, richer).

Storage and making ahead

Even better reheated the next day; keeps for 4 days and can be frozen. A batch-cooking champion.

💡 Good to know

Long, gentle cooking is the key: it tenderises lean beef without the need for fatty cuts.

Also read

Discover more high-protein recipes · healthy & balanced recipes · dairy-free recipes.

The foods in this recipe: beef · red wine · mushrooms · carrots · onions.

You might also like these recipes: Salmon, avocado and edamame poke bowl · Rice, tuna and sweetcorn salad · Chicken, quinoa and avocado salad.