Low-Fat Beef Bourguignon

Jake's note

"This low-fat version keeps the signature red-wine richness but uses leaner beef and minimal oil so the flavors can shine without heaviness. It's ideal for a relaxed weekend dinner or when you want an impressive, hearty meal without excess fat."

Instructions

1. 1

   Season and brown the beef

   Pat the beef dry with paper towels, then season evenly with kosher salt and black pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat, add the olive oil and brown the beef in a single layer in batches (about 3–4 minutes per side) until well-browned; transfer browned pieces to a plate.

   For this step

   • 1 1/2 lbLean beef (trimmed, cut into 1½-inch cubes)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1 tbspExtra-virgin olive oil
   
2. 2

   Sauté carrots and garlic

   Reduce heat to medium, add the carrots to the pot and sauté 4–5 minutes until they begin to soften; add the minced garlic and cook another 30–60 seconds until fragrant. Push the vegetables to the side of the pot.

   For this step

   • 3 mediumCarrots (peeled, cut into 1-inch pieces)
   • 3 clovesGarlic (minced)
   
3. 3

   Deglaze and add liquid and herbs

   Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. Return the browned beef to the pot, add the low-sodium beef broth with the thyme sprigs and bay leaf, bring to a gentle simmer, then reduce heat to low, cover, and braise for 1½–2 hours until the beef is fork-tender.

   For this step

   • 1 cupDry red wine
   • 2 cupsLow-sodium beef broth (with 2 sprigs fresh thyme and 1 bay leaf)
   
4. 4

   Cook mushrooms and pearl onions, then combine

   About 20 minutes before the braise finishes, heat a small nonstick skillet over medium and add a quick spritz or 1/2 tsp oil if needed; sauté the mushrooms until golden-brown and the pearl onions until lightly caramelized, 6–8 minutes. Stir the mushrooms and onions into the pot, recover, and finish cooking so flavors meld.

   For this step

   • 8 ozButton mushrooms (halved or quartered if large)
   • 12 countPearl onions (peeled) or small pearl onion substitutes
   
5. 5

   Reduce, season, and serve

   Remove thyme sprigs and bay leaf, uncover and simmer 5–10 minutes to reduce the sauce to your preferred consistency, then taste and adjust seasoning with salt and pepper. Serve hot in bowls (about 1½ cups per serving) over mashed potatoes, whole-grain noodles, or simply with crusty bread.
   

1. Pat the beef dry with paper towels, then season evenly with kosher salt and black pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat, add the olive oil and brown the beef in a single layer in batches (about 3–4 minutes per side) until well-browned; transfer browned pieces to a plate.
2. Reduce heat to medium, add the carrots to the pot and sauté 4–5 minutes until they begin to soften; add the minced garlic and cook another 30–60 seconds until fragrant. Push the vegetables to the side of the pot.
3. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. Return the browned beef to the pot, add the low-sodium beef broth with the thyme sprigs and bay leaf, bring to a gentle simmer, then reduce heat to low, cover, and braise for 1½–2 hours until the beef is fork-tender.
4. About 20 minutes before the braise finishes, heat a small nonstick skillet over medium and add a quick spritz or 1/2 tsp oil if needed; sauté the mushrooms until golden-brown and the pearl onions until lightly caramelized, 6–8 minutes. Stir the mushrooms and onions into the pot, recover, and finish cooking so flavors meld.
5. Remove thyme sprigs and bay leaf, uncover and simmer 5–10 minutes to reduce the sauce to your preferred consistency, then taste and adjust seasoning with salt and pepper. Serve hot in bowls (about 1½ cups per serving) over mashed potatoes, whole-grain noodles, or simply with crusty bread.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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