Filipino French Fusion Food - Adobo Beef Bourguignon

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef chuck

🥗Healthier: lean beef

💰Cheaper: stew meat

Stew meat is often more affordable and tender when cooked.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with similar cooking properties.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and often less expensive.

Marinate beef in soy sauce, garlic, and black pepper for at least 1 hour.

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

Remove beef from marinade and pat dry; reserve marinade.

Sear beef in batches until browned on all sides, about 3-4 minutes per side.

Remove beef and set aside; add onions to the pot and sauté until translucent, about 5 minutes.

Add flour to the onions and stir for 1-2 minutes to cook out the raw flavor.

Pour in red wine and reserved marinade; scrape up any browned bits from the bottom.

Return beef to the pot and add bay leaves, thyme, and enough water to cover the meat.

Bring to a simmer, then reduce heat to low and cover; cook for 2-3 hours until beef is tender.

Add carrots and potatoes; cook for an additional 30-40 minutes until vegetables are tender.

Stir in mushrooms and cook for another 10 minutes.

Season with salt and additional black pepper to taste before serving.

Cooking Techniques

Spice Level: