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Boeuf Bourguignon Blanc
A white wine version of the classic French braise, made with veal and tarragon. Whisking the flour into the butter before adding any liquid is what thickens the sauce smoothly, without lumps.
Total time
120 min
Prep
20 min
Cook
100 min
Difficulty
medium
Cuisine
French
comfortstewslow-cooked
Ingredients
2 lbsveal or beef, cubed
1 cupwhite wine
2 cupschicken broth
8 ozpearl onions
8 ozmushrooms
2 sprigsfresh tarragon
3 tbspbutter
2 tbspflour
saltto taste
Instructions
1
Brown meat; remove.
2
Sauté pearl onions and mushrooms in butter; whisk in flour.
3
Add wine and broth; return meat; add tarragon.
4
Cover; braise at 325°F for 1½ hours until tender.
5
Serve over egg noodles.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
208
Protein
5.9g
Fat
9.7g
Carbs
17.2g
Fiber
2.4g
Sodium
465mg
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