ANTHONY BOURDAINS BOEUF BOURGUIGNON RECIPE - BEEF BOURGUIGNON RECIPE

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.

Heat a large pan until hot.

Season beef neck or shoulder with salt and black pepper and brown in batches, ensuring not to overcrowd the pan.

Chop onions and add to the pan, scraping the bottom to release flavors.

Add 2 tablespoons of wheat flour to the onions and stir to combine.

Pour in cooking wine and scrape the bottom of the pan again.

Add water to the pan to cover the meat and stir to incorporate flavors.

Add chopped carrots, garlic, thyme, and bay leaf to the mixture.

Cover the pan and simmer for about three hours, stirring every 20 minutes.

In a separate pan, fry small onions in butter and water until softened, then add smoked pork belly and mushrooms until cooked through.

Cooking Techniques

Equipment Needed

Spice Level: