Bourbon Beef Bourguignon | EASY RECIPE AMAZING FLAVOR

beef chuck

🥗Healthier: leaner beef cuts

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still provides good flavor.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can provide sweetness without alcohol.

bourbon

🥗Healthier: whiskey

💰Cheaper: rye whiskey

Rye whiskey can be a more affordable option with a similar flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more cost-effective cooking fat.

Open the wine and pour a glass for yourself.

Add a little olive oil into a heavy bottomed stock pot or Dutch oven and heat until hot.

Add Panetta to the pot and cook until rendered down, about 7 minutes. Remove with a slotted spoon, keeping the fat in the pan.

Add pearl onions to the pot and cook until they start to blister and brown, about 5-7 minutes. Remove with a slotted spoon, keeping the fat in the pan.

Add mushrooms to the pot, adding more olive oil if necessary, and cook until they reduce in moisture, about 5 minutes. Season with a pinch of salt and black pepper while cooking. Remove mushrooms with a slotted spoon.

In a bowl, coat cubed beef chuck with about 1 cup of flour, seasoning with salt and cracked black pepper.

Add a touch more olive oil to the pot and layer the beef in the bottom without crowding. Sear the beef until browned on all sides, about 5-7 minutes per batch, then remove.

Return the cooked Panetta, pearl onions, and mushrooms to the pot with the beef.

Add beef stock, bourbon, and tomato paste, stirring to combine. Bring to a simmer.

Cover the pot and transfer to the oven, braising for 2-2.5 hours until the beef is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens