Beef Stew aka beouf bourgingnon

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Heat olive oil in a large Dutch oven over medium-high heat.

Season beef with salt and pepper.

Sear beef in batches until browned on all sides. Remove beef from pot and set aside.

Add bacon to the pot and cook until crisp. Remove bacon and set aside.

Add onion, carrots, and garlic to the pot and cook until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.

Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.

Pour red wine into the pot, scraping up any browned bits from the bottom. Add beef broth, thyme, and bay leaf. Bring to a simmer.

Return beef to the pot. Reduce heat to low, cover, and simmer for 2-3 hours, or until beef is very tender.

While the beef is simmering, cook pearl onions in boiling water for 5 minutes. Drain and set aside.

Melt butter in a skillet over medium heat. Add mushrooms and cook until browned.

Add cooked onions and mushrooms to the pot. Simmer for an additional 15 minutes. Discard bay leaf. Season with salt and pepper to taste.

Serve hot with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary