Beef And Pork Bourguignon
This chef-curated Beef And Pork Bourguignon offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 35g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 431 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Beef And Pork Bourguignon offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Beef And Pork Bourguignon to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Beef And Pork Bourguignon, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Prep Time: 3 hours
- Yields: 6 Servings
- Comment: This traditional French dish
- is the perfect meal for a cold, wet
- Louisiana day. It can definitely be
- made ahead of time and doesn't
- require a lot of attention once it's
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Normally, it would only contain beef, but we've added pork for an extra layer of flavorStep 2: Technique & Execution
Ingredients: ● 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes ● 2 pounds pork Boston Butt roast, trimmed and cut into 1-inch cubes ● ¼ pound thick cut bacon, cut into ½-inch pieces ● ¼ cup olive oil ● ½ cup flour ● 12 pearl onions, peeled ● 2 cups peeled baby carrots ● 2 cups celery, sliced ½ inch thick ● ¼ cup slivered garlic ● 2 cups whole button mushrooms ● ½ cup brandy ● 2 cups dry red wine (preferably Burgundy) ● 4 cups low-sodium canned beef broth ● 1½ tsp tomato paste ● 2 bay leaves ● 4 sprigs thyme ● ¼ cup chopped parsley ● 1 tbsp chopped thyme ● salt and black pepper Method: Season beef and pork well with salt and black pepperStep 3: Technique & Execution
Dredge in flour, shaking off excessStep 4: Technique & Execution
In a heavy Dutch oven over medium heat, sauté bacon in olive oil until lightly browned and beginning to crispStep 5: Technique & Execution
Remove from pot and set on paper towelsStep 6: Technique & Execution
Brown meat well in bacon fat in batches, being careful not to burnChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 431 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 35g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 28g | Complex, slow-digesting dietary fiber |
| Fat | 16g | Wholesome dietary lipids for micronutrient absorption |
Beef And Pork Bourguignon
This chef-curated Beef And Pork Bourguignon offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Normally, it would only contain beef, but we've added pork for an extra layer of flavor
Technique & Execution: Ingredients: ● 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes ● 2 pounds pork Boston Butt roast, trimmed and cut into 1-inch cubes ● ¼ pound thick cut bacon, cut into ½-inch pieces ● ¼ cup olive oil ● ½ cup flour ● 12 pearl onions, peeled ● 2 cups peeled baby carrots ● 2 cups celery, sliced ½ inch thick ● ¼ cup slivered garlic ● 2 cups whole button mushrooms ● ½ cup brandy ● 2 cups dry red wine (preferably Burgundy) ● 4 cups low-sodium canned beef broth ● 1½ tsp tomato paste ● 2 bay leaves ● 4 sprigs thyme ● ¼ cup chopped parsley ● 1 tbsp chopped thyme ● salt and black pepper Method: Season beef and pork well with salt and black pepper
Technique & Execution: Dredge in flour, shaking off excess
Technique & Execution: In a heavy Dutch oven over medium heat, sauté bacon in olive oil until lightly browned and beginning to crisp
Technique & Execution: Remove from pot and set on paper towels
Technique & Execution: Brown meat well in bacon fat in batches, being careful not to burn
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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