Bistro Style Beef Bourguignon – A Rich & Comforting Classic

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.

Brown the beef cheek in a hot pan with refined olive oil until nicely browned on all sides, pressing down to maximize contact with the pan.

Season the beef with salt and black pepper while browning.

Remove the browned beef and skim off excess fat from the pan.

Lower the heat to medium-low and add lardons to render out fat.

Add chunky carrots, celery, and onion to the rendered fat and sauté until softened.

Season the vegetables with salt to help draw out moisture and concentrate flavors.

Add tomato puree to the vegetables and cook slightly to remove harshness.

Sprinkle all-purpose flour over the vegetable mix and coat it with the oil to prevent clumping when liquid is added.

Deglaze the pan with cognac and cook out the harshness before adding red wine.

Reduce the red wine for 8-10 minutes to intensify flavors and remove acidity.

Return the beef to the pan and add liquid (store-bought chicken stock or water) to cover the meat.

Add bay leaves and cloves to the cooking liquid.

Cover the pot and cook in the oven at 150°C for 3 hours, topping up the liquid when necessary.

Prepare the garnish by rendering bacon lardons in a pan.

Add quartered chestnut mushrooms to the bacon fat and sauté until they start to brown.

Introduce pearl onions to the pan with the mushrooms and sauté until they are colored.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens