Beef Bourguignon

Ingredients

Beef braise

Beef chuck, in chunks
Salt
Olive oil
Bacon lardons
Red wine
Beef stock
Thyme & rosemary
Bay

Aromatics

Onion
Carrots
Celery
Garlic

Garnish

Button / cremini mushrooms
Pearl onions

Herbed mash

Potatoes
Butter
Garlic
Buttermilk
Rosemary & thyme
Chives
Salt & pepper

Nutrition estimated

1010cal / serving

56 gprotein

58 gcarbs

57 gfat

Estimated from the ingredient list, per serving (the dish serves 4). The whole-dish breakdown below sums to about 4000 cal, 225 g protein, 233 g carbs and 228 g fat — divide by 4 for these per-serving figures. The beef, butter and bacon drive the fat and calories.

Cost & macros per ingredient estimated

Ingredient	Qty	kcal	P	C	F	Price
Diced stewing beef (chuck)¹	800 g	1440	160	0	88	€8.66
Smoked bacon lardons¹	150 g	450	23	2	39	€1.66
Red wine¹	500 ml	250	0	13	0	€6.00
Chestnut mushrooms¹	250 g	55	8	8	1	€1.49
Pearl onions³	200 g	80	2	19	0	€1.20*
Potatoes (Rooster)¹	800 g	616	16	137	1	€1.99
Butter¹	100 g	717	1	0	81	€0.88
Buttermilk¹	250 ml	100	8	12	2	€0.29*
Onion¹	1 large	60	2	14	0	€0.20*
Carrots¹	200 g	82	2	19	1	€0.30*
Celery¹	100 g	16	1	3	0	€0.40*
Garlic¹	3 cloves	13	1	3	0	€0.20*
Beef stock¹	500 ml	20	1	2	1	€0.10
Olive oil¹	1 tbsp	120	0	0	14	€0.10*
Thyme & rosemary¹	small bunch	5	0	1	0	€0.80*
Chives¹	small bunch	2	0	0	0	€0.40*
Bay leaves¹	2	0	0	0	0	€0.05*
Total		4026	225	233	228	€24.72

€6.18 per serving · serves 4 · P/C/F in grams

Sources

1 — Tesco.ie, accessed June 2026: diced stewing beef €6.50/600g (€10.83/kg), smoked bacon lardons €1.99/180g, chestnut mushrooms €1.49/250g, Irish creamery butter €1.99/227g, Rooster potatoes €2.49/kg, Côtes du Rhône red ~€9/750ml, Knorr beef stock cubes €0.41 for 8. Onion, carrots, celery, garlic, herbs, bay, chives and buttermilk are Tesco lines but the exact euro price was not confirmed (marked *).
3 — Pearl onions: seasonal / frozen, priced from a typical pack, not confirmed.

Quantities and macros are for the WHOLE dish (serves 4) — divide by 4 for the per-serving figures in the Nutrition box above. Macros use USDA FoodData Central per-100g values scaled to the portions; portions are estimates as the video shows none. Wine calories are shown reduced to reflect the alcohol cooking off. * = price not confirmed in euro on Tesco.ie.

Method

Prep the beefTrim a beef chuck, cut into large chunks, pat dry and salt generously.
Cut the aromaticsSlice onion, carrots and celery; smash and mince the garlic.
SearHeat oil in a heavy pot and brown the beef in batches, then set it aside.
Render & sautéCook the bacon lardons, then soften the onion, carrot and celery and stir in the garlic.
BraiseReturn the beef, pour in red wine and beef stock, add the herb bundle. Cover and braise low and slow until fork-tender.
GarnishSauté mushrooms and pearl onions separately, then fold them into the stew.
Herbed mashPeel and cube the potatoes, rinse off the starch, and boil until fork-tender. Drain and rice them. Infuse melted butter with garlic, rosemary and thyme, strain it, then fold it through the riced potato with buttermilk and fresh herbs. Season with salt and pepper.
PlateSpoon the mash down, top with the beef bourguignon and plenty of gravy.