Recette Facile de Boeuf aux Légumes

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder can be more affordable and still tender when cooked slowly.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness and acidity without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions are a cost-effective garnish with a fresh flavor.

Cut the beef chuck into large chunks and season with salt and black pepper.

Heat olive oil in a large pot over medium-high heat until shimmering.

Add the beef in batches, browning on all sides, about 5-7 minutes per batch.

Remove the browned beef and set aside.

In the same pot, add chopped onions, garlic, and celery; sauté until softened, about 4-5 minutes.

Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Pour in the red wine, scraping up any browned bits from the bottom of the pot.

Add the beef back to the pot along with carrots, potatoes, beef broth, bay leaves, and thyme.

Bring to a simmer, then reduce heat to low and cover.

Cook for 2-3 hours, stirring occasionally, until the beef is tender and vegetables are cooked through.

Remove bay leaves and thyme sprigs before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens