A deep, rich beef stew that hits hard on flavour, high in protein, and keeps you full.

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WHY THIS RECIPE IS GREAT

This beef bourguignon is proper comfort food. It’s rich, savoury, and stacked with protein, so it keeps you full and ticking over for hours. I like it after a long training day when I want something warm, solid, and packed with real nutrients.

It’s also easy to make in big batches. Stick it in the fridge or freezer and you’ve got a proper meal sorted for the next few days. The flavour actually gets better over time. Bonus.

INGREDIENTS IN BEEF BOURGUIGNON

DICED BEEF (LEAN)

I use lean stewing beef for this. It needs a good cook time to soften up, but you’re rewarded with deep flavour and solid protein.

ONION AND GARLIC

Classic base. You want these golden and soft before anything else goes in.

CARROTS AND MUSHROOMS

Carrots bring natural sweetness. Mushrooms soak up all that saucy richness like little sponges.

TOMATO PASTE AND BEEF STOCK

These help create the rich, savoury depth in the stew. Tomato paste adds a nice punch.

RED WINE (OPTIONAL)

This is optional but makes a big difference if you’re after that full, rich French-style flavour. The alcohol cooks off, but the flavour stays.

BUTTER

Used to fry and add richness. It gives the stew a silky texture.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

The breakdown below is for one serving to keep it simple.

• 250g diced lean beef (5% fat)
• 100g carrots
• 80g mushrooms
• 1 medium onion (110g)
• 2 cloves garlic (10g)
• 1 tbsp tomato paste (16g)
• 250ml beef stock
• 75ml red wine (optional)
• 1 tbsp unsalted butter (14g)

CALORIES	632 kcal
PROTEIN	58g
FAT	25g
CARBS	30g

HOW TO MAKE BEEF BOURGUIGNON

1. Start by heating your pan on medium. Add the butter and let it melt.
2. Throw in the diced beef and season it with salt and pepper. Let it brown on all sides. This should take about 8-10 minutes. Don’t overcrowd the pan. If you’ve got a lot of beef, do it in batches.
3. Once the beef is browned, take it out and set aside. In the same pan, chuck in the chopped onion, garlic, and carrots. Fry for around 5 minutes until soft.
4. Add the tomato paste and cook for 2 minutes. Stir it through properly so it coats the veg.
5. Now pour in the red wine (if using). Let it bubble for 3-4 minutes so the alcohol cooks off.
6. Add the beef stock and bring everything to a simmer. Put the beef back in the pan, and tip in the mushrooms.
7. Turn the heat low. Cover with a lid and let it simmer for around 90 minutes. Stir it every 20-30 minutes so nothing sticks.
8. Once the beef is fork-tender and the sauce has thickened, you’re done.

TIPS AND TRICKS FOR THE BEST RESULTS

Let the beef brown properly. Don’t rush it. That crust gives loads of flavour.

Use a heavy-bottomed pan if you’ve got one. It helps keep the heat steady during the long cook.

Don’t skip seasoning. Salt at the start, taste again near the end. It makes a difference.

Cook it low and slow. Rushing will leave the beef chewy. Give it time.

WHAT TO SERVE WITH BEEF BOURGUIGNON

This stew is great with any kind of potatoes. Mashed, roasted, or even air-fried wedges work well.

You’ll want to add some veg on the side to round things out. You could go with:

• Steamed green beans
• Roasted brussels sprouts
• Tenderstem broccoli
• Buttered peas

It’s flexible. Use what you’ve got. As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.