Low Sodium Beef Bourguignon Recipe
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Jump to Recipe Print Recipe Share Pin For Later EmailThis low sodium beef bourguignon recipe is our go-to special occasion or holiday meal that is low in salt. Slow cooked in rich wine & spices, the fork-tender beef falls apart to perfection!
Serve with creamy low sodium mashed potatoes and a chopped salad for a fantastic dinner!
This beef bourguignon recipe is one of our ‘tried and true’ recipes we’ve been enjoying for years! While it does require quite a bit of cooking time, most of it is in the oven and it’s a fairly simple and hands-off meal to make.
By marinading and slow cooking the beef, you can build fantastic flavor without adding salt. Start by marinading the beef overnight in red wine and spices, and slow cooking it on the stove with mushrooms, onions, and French herbs. Finish by baking this dish for an hour until is juicy and fork tender!
This Low Sodium Beef Bourguignon Recipe Is
- Tasty
- Rich
- Savory
- Tender
- Slow Coked
- Loaded with Flavor
- Made with Less Salt
Low Sodium Comfort Food
This Low Salt Beef Bourguignon is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.
It makes a wonderful holiday meal as well if you are having guests over for a non-traditional dinner. The oven does most of the work, so you can enjoy hands-off time while you prep sides or a salad!
What’s In Beef Bourguignon?
We love getting fresh seasonal produce, meats, and low sodium pantry staples delivered through Misfits Market. It saves time & money on groceries, and also helps reduce food waste! Highly recommend checking them out if you haven’t yet – get $10 off your first box today.
- Stew Meat: We got some of this stew chuck from our last grocery delivery, and it was cut in standard 1-inch cubes. Since this recipe is cooked low and slow, the stew meat breaks down and becomes fork tender.
- Onions
- Red Wine: We used a whole bottle of good red wine. You can use any red wine that you would drink, but if you can find one from France, bonus points for authenticity.
- Mushrooms: Added for some extra bulk and flavor, these mushrooms add a really nice savory depth of flavor to this dish.
- Roux: Flour and unsalted butter melted together and stirred thickens the sauce to perfection. If you don’t have butter on hand, I’d recommend this really nice olive oil to stir with the flour. I only use King Arthur flour in my kitchen, it’s really great for baking and is super consistent and bakes/cooks very well.
- Unsalted butter
- Spice Sachet: made with bay leaves, garlic, thyme and peppercorns. I made the sachet with this cheese cloth which holds the spices together without burning them in the sauce.
- Marinade: The red wine and spices add to make a great marinade.
What Pot Do I Need To Make This Low Sodium Stew?
You want to use a heavy lidded pot or a Dutch oven that can cook on the stovetop and also the oven. I get almost weekly use out of my Dutch ovens, they’re my favorite pots to cook with! Dutch ovens are heavy cast iron pots coated in enamel, and are stovetop and oven safe.
I make some of our favorite dishes in the Dutch oven including chicken & rice casserole, low sodium chili, and even baked low sodium bread in these pots. I find they sauté vegetables better, are great for baked dishes and soups. If you don’t already have a Dutch oven, I would highly recommend a large 6-quart Dutch oven or an extra large 7.5-quart Dutch oven which is great for batch cooking stews and soups!
How Do I Make This Low Salt Beef Bourguignon Recipe?
- To marinade the meat add all marinade ingredients to a large bowl. Mix well and cover, refrigerate overnight, or up to 2 days.
- To a Dutch oven (or other heavy oven-safe pot), heat the vegetable oil over medium heat. Remove meat from the refrigerator, and with a slotted spoon carefully add the meat to the oil, saving the marinade for later. Brown the meat, searing each side, and add the pepper while cooking. Place the cooked browned meat in a bowl and set aside. Leave any juice in the bottom of the Dutch oven.
- To the Dutch oven, add the wine marinade, water, the spice sachet, the demi glace, onions, and mushrooms. Boil down for about 20 minutes until has reduced. Add the browned meat back to the pot, add the butter and cover with a lid. Place the pot in the Dutch oven for 1 hour until the meat is fork tender and falls apart.
- Transfer the pot back to the stove top. In a separate sauce pan, melt the butter and stir in the flour to make a roux. Slowly whisk the roux into the Dutch oven sauce, and continue stirring until the sauce thickens.
- Serve with mashed potatoes and enjoy!
Dietary Modifications
- You can make this vegetarian by using 3lbs of mushrooms instead of beef. And it can be made vegan by using a plant-based butter in the roux as well as the mushrooms.
- To make gluten free, use corn starch in the roux instead of flour.
More Low Sodium Comfort Food Recipes
Creamy Low Sodium Alfredo Sauce
Crispy Low Sodium Chicken Breasts
Share This Low Sodium Beef Bourguignon Recipe
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Low Sodium Beef Bourguignon
Equipment
- Dutch Oven
- Cheesecloth
Ingredients
For the Marinade
- 750 ml French red wine
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh parsley
- 2 tablespoons sugar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Crushed Red Pepper Flakes
- Water to cover meat
Spice Sachet
- 6 cloves garlic
- 2 bay leaves
- 2 tablespoons fresh thyme
- 1 tablespoon freshly ground Tellicherry Black Pepper
For the Beef Bourguignon
- 2 tablespoons Vegetable oil
- 3 lbs beef stew chunks
- 2 cups water
- 2 onions sliced
- 2 pints mushrooms halved
- 6 tablespoons butter divided
- ¼ cup flour
Instructions
- To marinade the meat add all marinade ingredients to a large bowl. Mix well and cover, refrigerate overnight, or up to 2 days.
- To a Dutch oven (or other heavy oven-safe pot), heat the vegetable oil over medium heat. Remove meat from the refrigerator, and with a slotted spoon carefully add the meat to the oil, saving the marinade for later. Brown the meat, searing each side, and add the pepper while cooking. Place the cooked browned meat in a bowl and set aside. Leave any juice in the bottom of the Dutch oven.
- To the Dutch oven, add the wine marinade, water, the spice sachet, the demi glace, onions, and mushrooms. Boil down for about 20 minutes until has reduced. Add the browned meat back to the pot, add half of the butter (3 tablespoons) and cover with a lid. Place the pot in the Dutch oven for 1 hour until the meat is fork tender and falls apart.
- Transfer the pot back to the stove top. In a separate sauce pan, melt the remaining unsalted butter (3 tablespoons) and stir in the flour to make a roux. Slowly whisk the roux into the Dutch oven sauce, and continue stirring until the sauce thickens.
- Serve with mashed potatoes and enjoy!
Notes
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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This dish is packed with wonderful flavors