Julia's 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.

Cut the beef chuck into larger chunks, removing seams, fat, and silver skin.

Salt and pepper the beef chunks.

Start with a cold skillet to cook the bacon until browned, then transfer to a Dutch oven.

Sear the beef in batches in the bacon fat until browned, then transfer to the Dutch oven.

Add carrots and onions to the Dutch oven and sauté for a few minutes until coated in fat.

Sprinkle flour over the vegetables and toss, then place in the oven for about 10 minutes to brown the flour.

After 10 minutes, check the beef and roll it around, then return to the oven for another 5-10 minutes.

Add garlic, red wine, and tomato paste to the sautéed vegetables and simmer.

Add unsalted beef broth to cover the meat, along with bay leaves and thyme.

Add the bacon back into the pot, season with salt and pepper, and cover with a lid, slightly ajar.

Bake in the oven at 325°F for about 1 hour and 15 minutes.

Soak pearl onions in boiling water for a few minutes to make peeling easier, then sauté in butter until golden.

Add beef stock and herbs wrapped in cheesecloth to the sautéed onions and simmer until tender.

Check the beef after about 1 hour and 45 minutes, stirring to ensure even cooking.

Prepare roasted potatoes by coating with olive oil, salt, and rosemary, then roast in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary