How To Make Boeuf Bourguignon With Beef Cheeks | A Delicious French Beef Stew With Beef Cheeks

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.

Start with cutting the bacon, beef cheeks, white onion, carrot and garlic.

Heat up the Dutch oven and add a little bit of oil.

Fry the bacon first till crispy and set it aside.

Now fry the beef cheeks on both sides. When done, set it aside.

Fry the onion, carrot and garlic in the juices of the bacon and beef cheeks.

When done, add the bacon and beef cheeks back in the pan with some salt and black pepper and give it a good stir.

Add flour and stir this well. Make sure the heat of the stove is still high.

Add half of the pearl onions to the pan together with red wine, beef stock and tomato paste, bay leaves and fresh thyme.

Give this a stir and put the heat low on the stove.

Add the lid to the pan and let it sit for 5 hours. Once in a while, give it a stir.

Cooking Techniques

Equipment Needed

Spice Level: