Low Sodium Boeuf Bourguignon

Indulge in the comforting richness of a classic French dish with this *Low Sodium Boeuf Bourguignon*, a heart-healthy twist on the traditional favorite. Perfectly seared beef chuck roast is slow-cooked in a luscious blend of red wine, low-sodium beef broth, and aromatic herbs like bay leaves and thyme, creating a rich, savory flavor without excessive salt. Tender carrots, onions, potatoes, pearl onions, and mushrooms are infused with the stew’s bold essence, making every bite hearty and satisfying. Perfect for a cozy family dinner or an elegant gathering, this reduced-sodium version of the timeless stew pairs beautifully with crusty bread or steamed green beans. With its slow-cooked tenderness and vibrant flavors, it’s proof that you don’t need extra salt to enjoy a gourmet meal.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 3 large carrots, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups red wine
• 2 cups low sodium beef broth
• 2 pieces bay leaves
• 1 teaspoon fresh thyme
• 1 cup pearl onions
• 1 pound mushrooms, quartered
• 0.5 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 3 medium potatoes, peeled and diced

Directions

Step 1

Cut the beef chuck roast into 1.5-inch cubes and pat them dry with a paper towel to help them brown better.

Step 2

In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches to avoid overcrowding and brown on all sides for about 4-5 minutes per batch. Remove beef from the pot and set aside.

Step 3

Add the remaining olive oil to the pot and reduce the heat to medium. Add the chopped onions and sliced carrots, cooking until the onions are translucent, about 5 minutes.

Step 4

Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until the garlic is fragrant.

Step 5

Add the browned beef back to the pot. Pour in the red wine and beef broth, scraping the brown bits from the bottom of the pot with a wooden spoon.

Step 6

Add the bay leaves, fresh thyme, and black pepper. Bring the mixture to a simmer, then cover the pot with a lid.

Step 7

Transfer the pot to a preheated oven at 325°F (160°C). Cook for 1.5 hours to allow the flavors to meld and the beef to tenderize.

Step 8

While the beef is cooking, in a separate skillet, sauté the pearl onions and mushrooms with a little olive oil over medium heat until they are golden brown, about 10 minutes. Set aside.

Step 9

After 1.5 hours, remove the pot from the oven and add the sautéed pearl onions and mushrooms. Also, add the diced potatoes.

Step 10

Return the pot to the oven and cook for another 1 hour, or until the beef is tender and the vegetables are cooked through.

Step 11

If the sauce needs thickening, make a slurry by mixing the flour with a small amount of cold water, then stir it into the pot. Return to the oven for an additional 10 minutes.

Step 12

Remove the bay leaves before serving and adjust seasoning to taste, keeping low sodium needs in mind.

Step 13

Serve the Boeuf Bourguignon hot, garnished with fresh thyme if desired, alongside crusty bread or steamed green beans for a complete meal.

Nutrition Facts

Serving size	(3919.9g)

Amount per serving	% Daily Value*
Calories	4079.2

Total Fat 213.5g	0%
Saturated Fat 77.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 1181.8mg	0%
Total Carbohydrate 228.8g	0%
Dietary Fiber 30.4g	0%
Total Sugars 50.4g
Protein 201.0g	0%

Vitamin D 31.8IU	0%
Calcium 515.3mg	0%
Iron 37.8mg	0%
Potassium 9825.0mg	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: 52.8%

Protein: 22.1%

Carbs: 25.1%