Boeuf bourguignon

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 the oven to 180°C (350°F).

In a bowl, coat the beef cubes with flour.

In a large pot over medium-high heat, brown half of the beef cubes in the olive oil on all sides.

Add the chopped onion, carrots, and celery, cooking for 3-4 minutes.

Add the red wine, beef broth, tomato paste, garlic, bay leaves, and thyme. Season with salt and pepper.

Bring to a boil, cover, and cook in the oven for 1 hour and 40 minutes.

Meanwhile, prepare the pearl onions by blanching them in boiling water for 2 minutes, then rinsing under cold water.

In a non-stick skillet over medium heat, brown the bacon. Remove it from the skillet, leaving the fat behind.

Sauté the mushrooms in the bacon fat.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary