Bouchon Lyonnais

Bouchon Lyonnais is a type of French bistro that is known for its simple, yet tasty food. The focus is on fresh, local ingredients that are cooked in a way that highlights their natural flavors. This dish is a perfect example of that philosophy. It is made with just a few ingredients, but each one is of the highest quality and really shines through in the final dish.


  • 1 pound of ground beef
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon of tomato paste
  • 1 cup of red wine
  • 2 cups of beef broth
  • 1 bay leaf
  • 1 teaspoon of thyme
  • Salt and pepper
  • 1 pound of Yukon Gold potatoes, peeled and diced
  • 1/2 cup of chopped parsley


In a large pot or Dutch oven, brown the ground beef over medium-high heat. Add the onion and garlic and cook until softened. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until it has reduced by half. Add the beef broth, bay leaf, and thyme. Season with salt and pepper to taste.

Bring the mixture to a simmer and then add the potatoes. Cook until the potatoes are tender and the beef is cooked through. Remove the bay leaf and stir in the chopped parsley. Serve hot with some crusty bread.

Potential changes & improvements

There are a few things that you could do to change up this dish. First, you could swap out the ground beef for ground lamb. This would give the dish a different flavor, but would still be delicious. Second, you could add some carrots along with the potatoes. Third, you could finish the dish with a dollop of crème fraîche or sour cream. All of these changes would be delicious and would give the dish a little bit of a different flavor.

What other food it works well with

This dish goes well with a green salad and some crusty bread. It would also be delicious with some roasted vegetables on the side.

Common Mistakes

One common mistake people make when making this dish is not cooking the beef long enough. Make sure to cook the beef until it is browned and cooked through. Another mistake is not letting the wine reduce enough. The wine should be reduced by half before adding the beef broth. If you don’t let it reduce enough, the dish will be too soupy.

Nutritional Information

This dish is relatively high in protein and fat. It is also high in sodium due to the beef broth. If you are watching your salt intake, you could use low-sodium beef broth. This dish is also high in potassium due to the potatoes.


This dish contains the following allergens: beef, onion, garlic, wine, and beef broth. If you have any allergies, please make sure to check the ingredients list before making this dish.

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