Beef Bourguignon

  • 15MINS
  • 2HR 35MINS
  • Serves 4
  • 320KCAL

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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Easy Peasy Beef Bourguignon pinchofnom.com
5

NutritionPer Serving

  • Calories320
  • Carbs26g
  • Protein37g
  • Fat6g
  • Saturates1.9g
  • Sugars13g

Beef Bourguignon - Pinch of Nom Slimming Recipes

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!

How Weight Watchers friendly is this Beef Bourguignon?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

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.

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

NEW TIP
I used rump steak and served with creamy mash
NEW TIP
So easy to cook in the slow cooker.
Such a rich dish which makes it brilliant to have with different sides from mash, be it carrot & swede or potato, to PON yorkies, couscous, rice, pasta, or good old veggies.

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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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 1 pinchofnom.com

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 2 pinchofnom.com Step 2 pinchofnom.com

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 3 pinchofnom.com Step 3 pinchofnom.com

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 4 pinchofnom.com

Step 5

Add the carrots and mushrooms and cook for 4-5 minutes to lightly brown. Add the vegetables to the casserole dish.

Step 5 pinchofnom.com Step 5 pinchofnom.com

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 6 pinchofnom.com Step 6 pinchofnom.com

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.

Beef Bourguignon - Pinch of Nom Slimming Recipes

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:

Creamy Mashed Potatoes pinchofnom.com
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Parmentier Potatoes pinchofnom.com
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Garlic Green Beans pinchofnom.com
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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. 

ORDER Our NEW cookbook Comfort Food NOW

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
  • Cook Time
    2 HR 35
  • KCals 320
  • Carbs 26G

Ingredients

  • 500 g diced beef, all visible fat removed
  • 2 tbsp cornflour
  • 4 smoked bacon medallions, cut into 1cm dice
  • 2 medium onions, peeled and chopped
  • 4 cloves of garlic, peeled and crushed
  • 3 medium carrots, peeled and cut into 1cm thick slices
  • 250 g button mushrooms, halved
  • 600 ml beef stock, 1 beef stock cube made up with 600ml of boiling water
  • 2 red wine stock pots
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce or Henderson's Relish
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • salt and pepper, to taste
  • low calorie cooking spray

large frying pan

large casserole dish with tightly fitting lid

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  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.
  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.
  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.
  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.
  5. Add the carrots and mushrooms and cook for 4-5 minutes to lightly brown. Add the vegetables to the casserole dish.
  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.
  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.
  8. Remove the bay leaves and serve with steamed vegetables or other accompaniment of your choice.

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Recipe notes

Tip: You could add a glass of red wine instead of the red wine stock pots and adjust the calories accordingly.

If you’ve made Beef Bourguignon and love it, let us know by tagging us in your photos!

ORDER Our NEW cookbook Comfort Food NOW

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10 comments

See what others have to say

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!

Reply

    HollyTuesday 5th April 2022

    Hey Emma, yes a beef joint would be fine instead of the diced beef, hope that helps!

    Reply

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?

Reply

    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!

    Reply

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?

Reply

    HollyFriday 4th February 2022

    Hi Rob, we have a slow cooker method for this recipe HERE

    Reply

AbbyThursday 3rd February 2022

Hi have you got a slower cooker recipe for this?
Thank you 🙂

Reply

    HollyFriday 4th February 2022

    Hi Abby, we have a slow cooker method for this recipe HERE

    Reply

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?

Reply

    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!

    Reply

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