The Boeuf bourguignon everyone can make | One pot wonders - Ep. 2

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.

Preheat oven to 325°F (160°C).

Cut beef into large cubes and season with salt and black pepper.

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

Brown the beef in batches, about 5-7 minutes per batch, then remove and set aside.

In the same pot, add chopped bacon and cook until crispy, about 4-5 minutes.

Add chopped onions and carrots to the pot, cooking until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.

Pour in red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.

Return the beef to the pot, along with beef broth, thyme, and bay leaves.

Cover and transfer to the oven, braising for 2-3 hours until beef is tender.

Add mushrooms in the last 30 minutes of cooking time.

Remove from oven and stir in chopped parsley before serving.

Cooking Techniques

Spice Level: