Beef Bourguignon | Classic French Dish

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Cut 3 lbs of chuck steak into 1.5 to 2-inch chunks and trim excess fat.

Fry 1/2 lb of bacon cut into 1-inch pieces in a pot until crispy and set aside, leaving the grease in the pot.

Brown the beef chunks in the bacon grease on all sides, then set aside.

Season the beef with salt and pepper while browning.

Sauté 2 chopped carrots and 1 chopped onion in the leftover bacon grease until slightly browned, about 5 to 10 minutes.

Add 2 tbsp of minced fresh garlic to the sautéed vegetables and cook until fragrant.

Return the browned meat and crispy bacon to the pot with the sautéed vegetables.

Pour in 2 cups of red wine and 4 cups of beef broth.

Add 2 tbsp of tomato paste, 2 sprigs of thyme, and 2 tbsp of chopped parsley to the pot.

Add 1/2 lb of peeled pearl onions and stir everything together.

Cover the pot, bring to a boil, and then simmer for about 2 hours until the meat is very soft.

After 2 hours, melt 1/2 stick (4 tbsp) of butter in a separate pan until bubbly.

Add 1 tbsp of minced fresh garlic to the melted butter and stir for about a minute until fragrant.

Sauté 1/2 lb of halved mushrooms in the garlic butter until softened.

Pour the sautéed mushrooms over the beef and sauce mixture and stir to combine.

Garnish the finished dish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens