Beef Bourguignonne À La Bacchus
This chef-curated Beef Bourguignonne À La Bacchus 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 42g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 446 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Beef Bourguignonne À La Bacchus 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 Bourguignonne À La Bacchus 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 Bourguignonne À La Bacchus, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Prep Time: 2½ Hours
- Yields: 6 Servings
- Comment:
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
This recipe is typical of the country French techniques recreated in early New OrleansStep 2: Technique & Execution
As a tribute to Bacchus, the god of wine, Burgundy wine is used in this dish for both flavoring and tenderizing the meatStep 3: Technique & Execution
Ingredients: 2½–3 pounds sirloin, cubed 1 inch salt and black pepper to taste 1/3 cup flour ¼ cup vegetable oil 4 slices bacon, diced 2 cups diced onions ½ cup grated carrots ¼ cup minced garlic 1 cup sliced mushrooms 1 dozen pearl onions 3 cups Burgundy wine 4 cups beef broth 1 tbsp tomato paste ½ tsp dried thyme 1½ cups sliced green onions ¼ cup chopped parsley Method: Preheat oven to 375°FStep 4: Technique & Execution
In a large mixing bowl, season meat with salt and pepperStep 5: Technique & Execution
Coat well with flour, shaking off excessStep 6: Technique & Execution
In a cast iron Dutch oven, heat oil over medium-high heatChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 446 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 42g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 44g | Complex, slow-digesting dietary fiber |
| Fat | 20g | Wholesome dietary lipids for micronutrient absorption |
Beef Bourguignonne À La Bacchus
This chef-curated Beef Bourguignonne À La Bacchus 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
Comment
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: This recipe is typical of the country French techniques recreated in early New Orleans
Technique & Execution: As a tribute to Bacchus, the god of wine, Burgundy wine is used in this dish for both flavoring and tenderizing the meat
Technique & Execution: Ingredients: 2½–3 pounds sirloin, cubed 1 inch salt and black pepper to taste 1/3 cup flour ¼ cup vegetable oil 4 slices bacon, diced 2 cups diced onions ½ cup grated carrots ¼ cup minced garlic 1 cup sliced mushrooms 1 dozen pearl onions 3 cups Burgundy wine 4 cups beef broth 1 tbsp tomato paste ½ tsp dried thyme 1½ cups sliced green onions ¼ cup chopped parsley Method: Preheat oven to 375°F
Technique & Execution: In a large mixing bowl, season meat with salt and pepper
Technique & Execution: Coat well with flour, shaking off excess
Technique & Execution: In a cast iron Dutch oven, heat oil over medium-high heat
Tried this recipe?
Let us know how it turned out! Click a star below to leave a review and rate the recipe.
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!
You Might Also Like
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.
Community Reviews
Please log in to leave a review.