french

Beef Bourguignon Style Skillet with Pearl Onions and Carrots

This braised dish pairs beef chuck, cubed with carrot, sliced, pearl onions, peeled and beef stock, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

25 g Carbohydrates

31 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

154g beef chuck, cubed 385 kcal
93g carrot, sliced 38 kcal
93g pearl onions, peeled 37 kcal
8g olive oil 71 kcal
12g tomato paste 10 kcal
124g red wine 102 kcal
93g beef stock, low sodium 6 kcal
1g thyme, dried 1 kcal
1g bay leaf 2 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

saltblack pepper
Pat the beef dry and season with salt and pepper.
olive oil
Heat olive oil in a deep skillet over medium-high heat. Sear the beef until browned on all sides, 5-6 minutes total.
carrotpearl onionstomato paste
Add carrots and pearl onions; cook 3 minutes. Stir in tomato paste and cook 1 minute.
red winebeef stockthymebay leaf
Pour in red wine and beef stock, scraping up browned bits. Add thyme and bay leaf.
Reduce heat to low, cover, and simmer 30-35 minutes until beef is tender and sauce is thickened.
bay leaf
Remove bay leaf. Taste and adjust seasoning. Serve hot with sauce spooned over the beef and vegetables.