Boeuf Bourguignon - My Kitchen

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.

Trim the beef chuck to remove sinew and cut it into 2-3 cm cubes.

Lightly coat the beef with flour, shaking off excess flour.

Heat olive oil in a pan and add the smoked bacon, cooking until the fat renders out.

Add the beef to the pan, ensuring not to stir immediately to allow it to brown.

Chop carrots and onions into small pieces, then add them to the pan with the beef.

Add minced garlic to the pan and stir to combine with the beef and vegetables.

Add thyme and bay leaves to the mixture.

Add a squirt of tomato puree and chopped tomatoes to the pan, stirring well.

Pour in a generous amount of red wine and beef stock, ensuring the mixture is covered with liquid.

Add pearl onions directly to the pot without frying them first.

Cover the pot and transfer it to the oven, cooking at 160-170°C for 3 hours.

After 3 hours, remove from the oven and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary