Beef Bourguignon
This slimming friendly, French inspired beef stew is full of warming goodness. It’s baked in the oven to release all those hearty, comforting flavours.
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NutritionPer Serving
- Calories320
- Carbs26g
- Protein37g
- Fat6g
- Saturates1.9g
- Sugars13g
Your dishes
You’re amazing, look at the Beef Bourguignon dishes you’ve made…
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
When you want a dinner that sounds, tastes and looks impressive, this Beef Bourguignon has got you covered. While it may seem fancy, this recipe is a traditional beef stew at heart.
Our version is inspired by the classic French style stew, where beef and vegetables are simmered in red wine. This adds delicious, rich flavour, but using wine in your cooking will also add calories.
To make our Beef Bourguignon both slimming friendly and flavourful, we’ve left out the red wine and instead added some red wine stock pots. These are so handy for bringing in those robust flavours, without ramping up the calories. Of course, if you’re not counting calories or following a diet plan like Weight Watchers, you might prefer to leave out the red wine stock pots and add a glass of the real stuff instead.
This Beef Bourguignon simmers away in the oven until the beef is tender and the sauce is thick, glossy and so full of flavour.
If you’d rather let it simmer low and slow, we have a slow cooker method for this recipe, as well as an Instant Pot method for when you’re in a hurry!
What diets is this Beef Bourguignon suitable for?
This Beef Bourguignon recipe can be enjoyed on a dairy free diet. It can be made suitable for gluten free diets as long as you use a gluten free beef stock cube and use Henderson’s Relish instead of Worcestershire sauce.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Beef Bourguignon?
You’ll need some red wine stock pots which should be available in your usual supermarket. These are little pots of concentrated, de-alcoholised red wine that add full, fruity flavour to your cooking. They can typically be found in the cooking ingredients aisle, near to the stock cubes.
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‘So rich and full of flavour’
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You can also purchase red wine stock pots online from Amazon.
To make this recipe you will need a large casserole pot with a tight fitting lid like this one.
How many calories are in this Beef Bourguignon?
There are 320 calories per portion in this Beef Bourguignon recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 160ºC. Place the beef on a plate and sprinkle over the cornflour. Season with salt and black pepper and toss to coat the beef all over.
Step 2
Spray a large frying pan with low calorie cooking spray and place over a medium high heat. When the frying pan is hot, add the beef and fry for about 3-4 minutes, turning, to seal and brown on all sides. Place the beef in a large casserole dish.
Step 3
Lower the heat to medium and spray the frying pan again with low calorie cooking spray. Add the bacon, scraping up any meaty bits from the bottom of the frying pan and stir in. Fry the bacon for 4-5 minutes until cooked and lightly browned around the edges. Add the bacon to the beef in the casserole dish.
Step 4
Spray the frying pan again if needed and place on a medium heat. Add the onion and fry for 5 minutes until softening and golden, again scraping up any meaty bits in the frying pan and stirring in. Add the garlic and cook for a further 1-2 minutes.
Step 5
Add the carrots and mushrooms and cook for 4-5 minutes to lightly brown. Add the vegetables to the casserole dish.
Step 6
In a measuring jug, mix the hot stock, red wine stock pots, tomato puree, balsamic vinegar, Worcestershire sauce, parsley, thyme and bay leaves. Stir until the stock pots have dissolved. Pour into the casserole dish and stir into the beef and vegetables.
Step 7
Cover with a tightly fitting lid and place in the preheated oven for 2-2 1/2 hours. Check occasionally to make sure the stew isn’t drying out and add a little more water if needed. The stew will be ready when the beef is tender, and the gravy has reduced and thickened. Season to taste if needed.
Step 8
Remove the bay leaves and serve with steamed vegetables or other accompaniment of your choice.
What could I serve with this Beef Bourguignon?
This Beef Bourguignon is delicious served with some simple steamed veggies, but we also think it pairs really well with almost any potato dish. From fluffy mash to crispy potatoes, you can’t go wrong with any of these side dishes:
How do you know when Beef Bourguignon is cooked?
You need to let this Beef Bourguignon cook in the oven for 2-2.5 hours. You’ll know it’s ready when the beef is tender and the sauce has reduced to a thick, rich gravy.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Beef Bourguignon in the fridge?
Once you’ve put it out, ideally you should eat this Beef Bourguignon within 4 hours.
You can allow any leftovers to cool and then store them in a container with a lid in the fridge for up to 2 days.
Can I freeze Beef Bourguignon?
YES you can freeze this recipe! If you do, just remember to do the following:
- Allow it to cool and then freeze as soon as it is cold enough.
- Place in a container or bag that is suitable for freezing.
- Add a label with the recipe name and what date you froze it.
How do I reheat Beef Bourguignon?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot. Alternatively, transfer the Beef Bourguignon into a saucepan and reheat on the hob until it is piping hot all the way through.
From frozen: Allow to defrost overnight in the fridge and then reheat following the instructions above.
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Beef Bourguignon
This slimming friendly, French inspired beef stew is full of warming goodness. It’s baked in the oven to release all those hearty, comforting flavours.
-
Prep Time
15 MINS
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Cook Time
2 HR 35
- KCals 320
- Carbs 26G
Instructions
- Preheat the oven to 160ºC. Place the beef on a plate and sprinkle over the cornflour. Season with salt and black pepper and toss to coat the beef all over.
- Spray a large frying pan with low calorie cooking spray and place over a medium high heat. When the frying pan is hot, add the beef and fry for about 3-4 minutes, turning, to seal and brown on all sides. Place the beef in a large casserole dish.
- Lower the heat to medium and spray the frying pan again with low calorie cooking spray. Add the bacon, scraping up any meaty bits from the bottom of the frying pan and stir in. Fry the bacon for 4-5 minutes until cooked and lightly browned around the edges. Add the bacon to the beef in the casserole dish.
- Spray the frying pan again if needed and place on a medium heat. Add the onion and fry for 5 minutes until softening and golden, again scraping up any meaty bits in the frying pan and stirring in. Add the garlic and cook for a further 1-2 minutes.
- Add the carrots and mushrooms and cook for 4-5 minutes to lightly brown. Add the vegetables to the casserole dish.
- In a measuring jug, mix the hot stock, red wine stock pots, tomato puree, balsamic vinegar, Worcestershire sauce, parsley, thyme and bay leaves. Stir until the stock pots have dissolved. Pour into the casserole dish and stir into the beef and vegetables.
- Cover with a tightly fitting lid and place in the preheated oven for 2-2 1/2 hours. Check occasionally to make sure the stew isn't drying out and add a little more water if needed. The stew will be ready when the beef is tender, and the gravy has reduced and thickened. Season to taste if needed.
- Remove the bay leaves and serve with steamed vegetables or other accompaniment of your choice.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
Recipe notes
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22 comments
See what others have to say
MargaretTuesday 21st February 2023
I do find it quite annoying that recipes keep coming up on Facebook but are not in any of the 5 books.
LisaMonday 27th February 2023
Hi Margaret.
All the recipes you see popping up on Facebook are available for free everybody to enjoy, on our website. We understand that some people prefer to work from a printed recipe, so we have included a print button at the end of each recipe to make it easier. Hope this helps
Kirstey McAlpineSunday 1st January 2023
Please can you flag on each page which book each recipe is in – we have all the books and want to find this one but can’t see which book it is in – many thanks!
Apologies if it is included but I’ve missed it!
SharonMonday 2nd January 2023
Hi Kirsty, thanks for your question. If a recipe features in one of our books it is indicated on the website page. Beef Bourguignon is exclusive to our website at present and doesn’t feature in any of our books. Hope this helps!
Amanda JohnsonWednesday 28th September 2022
Can this be made in the slow cooker?
HollyThursday 29th September 2022
Hi Amanda, we have a slow cooker method for this recipe HERE, hope that helps!
DiWednesday 28th September 2022
Looks great how long would this take in a pressure cooker?
HollyWednesday 28th September 2022
Hey Di, we have an Instant pot conversion guide HERE which you may find helpful!
RachelMonday 20th June 2022
Hi, please can you tell me if I can prepare all thr meat and veg the evening before and put in the fridge.
HollyFriday 24th June 2022
Hey Rachel, yes that should work fine to prepare everything the night before, hope that helps!
EmmaMonday 4th April 2022
Hi there, can I please check if a leftover roast beef joint would be ok to use instead of diced steak? Thank you!
HollyTuesday 5th April 2022
Hey Emma, yes a beef joint would be fine instead of the diced beef, hope that helps!
NatashaThursday 3rd February 2022
I cannot eat beef due to intolerances, what other meat would you recommend to substitute the beef with as this looks delicious. I was thinking diced lamb fat removed, but how would that convert with the calories etc?
HollyFriday 4th February 2022
Hi Natasha, yes diced lamb would work or diced pork. We have an article that talks though how to work out the nutritional information for our recipes HERE which you may find helpful when making any changes to the recipes. Hope that helps!
SamSaturday 12th November 2022
I don’t have red wine stock can I use wine instead and how much, although I know would increase the calories.
SharonMonday 14th November 2022
Hi Sam, if you don’t have red wine stock pot you can use a small glass of wine instead (approx. 125ml). Hope you enjoy the recipe!
RobThursday 3rd February 2022
Hi Pinch of Nom, love the books, love the recipes, you do amazing work!!!
I was just wondering, how this recipe would be altered so it could be made in the slow cooker?
HollyFriday 4th February 2022
Hi Rob, we have a slow cooker method for this recipe HERE
AbbyThursday 3rd February 2022
Hi have you got a slower cooker recipe for this?
Thank you 🙂
HollyFriday 4th February 2022
Hi Abby, we have a slow cooker method for this recipe HERE
WilliamTuesday 1st February 2022
Hi Pinch of Nom, you state in your recipes the nutritional values per portion. Can you tell me please what the size/value of a portion is?
HollyTuesday 1st February 2022
Hi William, We work out our recipes on the serving size not by weight. To work out your own weight of a serving you would need to make the finished dish and divide servings, as the weight will vary due to variation of ingredients and water content it’s not something we can do as an exact measure. If you scroll down to the recipe card at the bottom of the page on the website there is a little arrow by servings and you can alter up or down to serve more or less people. Hope that helps!
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