La véritable recette du boeuf bourguignon !? 🥩

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef chuck

🥗Healthier: sirloin

💰Cheaper: round steak

Sirloin is leaner while round steak is more economical.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked pork belly

Turkey bacon reduces fat while maintaining smokiness.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth offers a lighter option.

Preheat oven to 325°F (160°C).

Cut beef into large cubes and season with salt and black pepper.

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

Brown the beef in batches, about 5-7 minutes per batch, then remove and set aside.

In the same pot, add chopped bacon and cook until crispy, about 4-5 minutes.

Add chopped onions and carrots to the pot, cooking until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.

Pour in red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.

Return the beef to the pot, along with beef broth, thyme, and bay leaves.

Cover and transfer to the oven, braising for 2-3 hours until beef is tender.

Add mushrooms in the last 30 minutes of cooking time.

Remove from oven and stir in chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: