Bœuf Bourguignon Recipe | Classic French Dish

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

non-alcoholic wine retains flavor without alcohol

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

water + bouillon provides a budget-friendly base

Preheat the oven to 240° Celsius (450° Fahrenheit).

Dice the bacon, carrot, onion, and chuck steak into manageable cubes (about 50 grams each).

Peel the pickling onions.

Prepare a garlic and herb butter by mixing parsley and garlic in a food processor with butter.

Put the beef stock in a small pan over medium heat and bring it to a boil to reduce.

In another pan, bring the pon noir wine to a boil to reduce.

Optionally, flambé the wine to burn off excess alcohol.

Heat oil in a pan and sear the pieces of meat on medium to high heat until browned, then set aside.

Add diced onion and carrot to the pan to sweat for a few minutes, scraping the bottom to release juices.

Add the browned meat back into the pan and stir to combine with the vegetables.

Sprinkle 30 g of flour over the meat and stir to coat.

Place the pan in the oven for 4 to 5 minutes to toast the flour.

Remove the pan from the oven and stir the flour with the juices to create a base for the sauce.

Add the reduced stock and wine to the pan, ensuring the liquid covers the meat without drowning it.

Add 2 cloves of garlic, salt, and pepper, then stir and cover the pan with a lid.

Reduce the oven temperature to 200° Celsius (420° Fahrenheit) and cook for 2 to 2.5 hours, checking occasionally to ensure the liquid does not evaporate too much.

Boil potatoes in cold water with rock salt for about 40 minutes until tender.

In a separate pan, add pickling onions and cover with water, then add two nudges of butter and two pinches of sugar.

Cover with a paper lid and cook until the water evaporates and the onions are caramelized.

Remove the lid and stir the caramelized onions, then set aside.

In the same pan, add a little oil and pan-fry the bacon until golden, then reserve on paper towels.

Using the bacon fat, add mushrooms to the pan and gently pan-fry until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens