Lean Beef in Red Wine Sauce — Boeuf Bourguignon
Around 32% fewer calories and significantly lower saturated fat, lean braising steak replacing marbled chuck and butter reduced to a single teaspoon with lardons halved, with the full authentic depth of the classic Burgundian red wine braise, pearl onions, and mushrooms.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Marinate 450g lean braising steak chunks in 375ml Burgundy with 1 thyme sprig and 1 bay leaf for at least 4 hours or overnight. Drain, reserving wine. Pat beef dry, season with salt and pepper. Dice 1 onion, chunk 1 1/2 carrots, mince 2 garlic cloves, peel 125g pearl onions, halve 150g mushrooms.
Sear
Heat 0.5 tsp olive oil in a small casserole (2–3 litre capacity) over high heat. Brown beef in 2 batches, 3–4 minutes per batch until deeply caramelized on all sides. Set aside.
Build 1
In the same casserole over medium heat, cook 40g lardons for 2–3 minutes until rendered. Add 0.5 tsp butter, diced onion, and carrots; cook 4–5 minutes until softened. Stir in garlic and 1 tbsp tomato purée for 1 minute.
Build 2
Sprinkle 1 tbsp flour over vegetables, stir 1 minute to coat. Pour reserved wine and 200ml beef stock, stirring to dissolve any stuck bits. Return beef to casserole, cover tightly.
Braise
Transfer to 160°C oven for 1 hour 45 minutes to 2 hours until beef is very tender. While beef braises, in the final 25–30 minutes add pearl onions to the casserole. Separately, sauté mushrooms over high heat for 3–4 minutes until golden, add to casserole for final 10–15 minutes.
Finish
Remove casserole from oven. Discard thyme sprig and bay leaf. Taste and adjust seasoning with salt and pepper.
Plate
Ladle beef and braising liquid into bowls or a serving dish. Scatter fresh flat-leaf parsley over the top and serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.