Grammy's Kitchen · Beef Stew · Beef Bourguignon
One of 34 beef stew recipes we measured
5 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 67% | 97% |
| fat | 2% | 3% |
| aromatics | 26% | 23% |
| salt | 0% | 0% |
| vegetables and beans | 30% | 83% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 oz. bacon, (cut into 1-inch pieces) |
| 1361 g | 3 lbs. chuck roast*, (cut into 1 1/2 to 2-inch chunks) |
| Salt (and black pepper) | |
| 150 g | 1 small yellow onion, (chopped (1 cup)) |
| 9 g | 3 garlic cloves, (minced (1 Tbsp)) |
| 33 g | 2 Tbsp tomato paste |
| 22 g | 3 Tbsp all purpose flour |
| 590 g | 2 1/2 cups dry red wine, (such as Pinot Nior or Cortes du Rhone) |
| 480 g | 2 cups low-sodium beef broth |
| 16 g | 1 Tbsp soy sauce |
| 4 g | 2 tsp chopped fresh thyme |
| 4 g | 2 tsp chopped fresh rosemary |
| 1 g | 1 bay leaf |
| 244 g | 4 medium carrots, (cut into 1-inch chunks) |
| 227 g | 8 oz. cremini (mushrooms or button mushrooms, halved if small, sliced thick if larger) |
| 227 g | 8 oz. pearl onions, (peeled**) |
| 27 g | 2 Tbsp olive oil |
| 12 g | 2 Tbsp chopped fresh parsley |
Method: 10 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for the first time for Christmas dinner, straying from usual roast, etc that I’ve made for decades. My husband’s brother had been asking if I could possibly make this for him sometime and we figured it would be an extra gift for him! I followed you” — a cook, 5.0★
“Just made this for my family and now they all are saying we need to have this at least weekly, it was that good! The depth of flavors was wonderful and adding the crisp bacon right before serving was spot on. I couldn’t find low sodium beef broth (I don’t use ” — a cook, 5.0★