Low Fat Boeuf Bourguignon

Indulge in the rich, comforting flavors of this Low Fat Boeuf Bourguignon, a lighter twist on the classic French dish that doesn’t skimp on taste. Made with lean beef chuck and packed with hearty vegetables like carrots, celery, and mushrooms, this recipe maintains the signature depth of flavor thanks to its slow simmer in red wine and beef broth. A touch of olive oil and a cornstarch slurry keep the dish delightfully rich without the added fat, making it a wholesome option for guilt-free indulgence. Perfectly seasoned with thyme, garlic, and bay leaves, this one-pot wonder is finished in the oven until the beef is irresistibly tender. Serve this low-fat version of the beloved comfort food over mashed potatoes, rice, or crusty bread for a satisfying, healthier meal that’s perfect for any occasion.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

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

Directions

Step 1

Cut the lean beef chuck into 2-inch pieces, and pat dry with paper towels.

Step 2

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.

Step 3

Peel and slice the onions, mince the garlic cloves, and chop the carrots and celery into bite-sized pieces.

Step 4

In the same pot, add the onions, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to color.

Step 5

Add the sliced mushrooms to the pot and cook for an additional 5 minutes.

Step 6

Stir in the tomato paste and cook for 1 minute until the paste begins to darken.

Step 7

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.

Step 8

Add the bay leaves, thyme, salt, and pepper. Bring the mixture to a simmer.

Step 9

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.

Step 10

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.

Step 11

Serve hot, garnished with fresh thyme or parsley if desired.

Nutrition Facts

Serving size	(2192.9g)

Amount per serving	% Daily Value*
Calories	2166.7

Total Fat 99.4g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 4.9g
Cholesterol 400mg	0%
Sodium 5167.2mg	0%
Total Carbohydrate 88.8g	0%
Dietary Fiber 15.9g	0%
Total Sugars 31.4g
Protein 150.3g	0%

Vitamin D 0IU	0%
Calcium 348.3mg	0%
Iron 20.4mg	0%
Potassium 4883.0mg	0%

*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.

Source of Calories

Fat: 48.3%

Protein: 32.5%

Carbs: 19.2%