Beef Bourguignon

Chef Kris Gaudet

Chef’s Tips:

  • Add plenty of aromatics, such as Thyme and Rosemary, to boost the flavours of this classical French stew.
  • Deglazing means to remove and dissolve browned food residue from a pan to flavor sauces, soups, and gravies. By adding a liquid to a hot pan, all of the food residue will lift up, giving your dish added flavour.
  • Red wine can be added instead of the water for extra flavour. The alcohol will cook, therefore the flavour is the only thing that remains.
  • When adding the thyme, wait ten minutes or so, and you can pick out the stems and the leaves will remain in the stew.

Beef Bourguignon


  • 8 oz.                 Beef, blade roast or chuck, cubed
  • 4                      Onions, Spanish, diced
  • 1 227 g pkg      Mushrooms, cremini, cut in half
  • 3 cups              Beef stock, no salt added
  • 1                      Carrots, medium diced
  • 2P g                 Parsley, roughly chopped
  • 1 Tbsp              Garlic, fresh, minced
  • ½ tsp                Black pepper
  • 1 Tbsp              Olive oil
  • 1 strip              Bacon
  • 4 Tbsp              Flour, all purpose
  • 3 cups              Water
  • 3 sprigs            Thyme, fresh
  • 1/3 cup            Red Wine, non-alcoholic


  1. Cook onions, garlic and bacon together, ahead of time.
  2. Deglaze the pan with the wine, and reserve liquid.
  3. Add oil to pot, or Dutch oven, toss pieces of beef in flour and add to pot. Sear meat until golden brown. Remove meat.
  4. Add beef stock and water, turn to medium-high, stir until thicken. Reduce heat. Scrape the bottom when stirring to remove all the pieces on the bottom of the pot.
  5. Add the beef, and all of the liquids. Cook until beef is tender and carrots are cooked. Approximately 45 minutes. Keep pot uncovered on a simmer.
  6. Add the bacon mixture when there is 15 minutes remaining. Add mushrooms when there is 5 minutes remaining.
  7. Garnish with Parsley.
  8. Enjoy!

Nutrient Analysis

Calories: 311.6 KCal

Protein: 21.7 g

Carbohydrates: 22.8 g

Fibre: 4 g

Total Fat: 13.6 g

Sodium: 164.7 mg

Phosphorus: 259.37 mg

Potassium: 792.08 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 638 g

Renal and Diabetic Exchanges

2 vegetable choices
3 protein choices