BEEF BOURGUIGNON (French Beef Stew)

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Preheat the oven to 550°F (287°C).

Cut the beef chuck roast into larger slabs, about 2 to 3 inches (5 to 8 cm) across, trimming off any large chunks of fat.

Season the beef with a long squeeze of olive oil and a strong pinch of salt, tossing to coat.

Spread the beef chunks on an unlined sheet tray and roast in the oven for 15 to 20 minutes until seared.

While the beef roasts, roughly chop one large onion, one large carrot, and two smaller stalks of celery.

Cut a head of garlic in half across its equator.

Add the mirepoix (onion, carrot, celery) and garlic to a preheated 6.5-quart Dutch oven over high heat, then add one whole bottle (750 ml) of dry red wine.

Bring the wine and mirepoix to a simmer and cook for 5 minutes, then reduce heat to medium and cook for another 15 to 20 minutes to infuse flavors and cook off alcohol.

After roasting, reduce the oven temperature to 300°F (148°C) and add 1.5 quarts (1500 ml) of beef stock, 25 grams of tomato paste, and 42 grams (1.5 oz) of demi-glace to the wine mixture.

Set up a cheesecloth barrier in the pot, then add the seared beef chunks on top.

Scrape the fond from the sheet tray with about a cup of water and add it to the pot.

Bring the pot back to a simmer, cover with a lid, and transfer to the oven to cook at 300°F (148°C) for roughly 3 hours.

Check the braise after 2 hours; if the meat is still holding together but tender, continue cooking for another 45 minutes to an hour without the lid for caramelization and reduction.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens