Beef Bourguignon - Slow Cooked to Perfection!

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 160 degrees C (320 F).

Heat 1 tablespoon of vegetable oil in a cast-iron ovenproof casserole dish over medium to high heat.

Add 1/2 cup (120 grams) of diced pancetta and fry until done, then remove with a slotted spoon.

Use the bacon fat in the pan to fry halved shallots until lightly browned, then remove and set aside with the pancetta.

If needed, add 2 to 3 tablespoons of vegetable oil to the pan.

Coat 3 pounds of braising steak with 3 tablespoons of plain all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Brown the beef in batches in the pan, ensuring it's sealed all over, then return all the beef to the pan.

Add 1 tablespoon of tomato puree, 1 whole bottle of red wine, and 1 cup of beef stock to the pan.

Add 12 to 14 whole shallots and 15 to 20 chantenay carrots (or 4 medium carrots, washed and roughly chopped).

Add 2 cups of roughly chopped mushrooms, 2 bay leaves, and 1 teaspoon of dried thyme, then stir everything together.

Bring the mixture to a boil, then turn off the heat and place a lid on the pan.

Transfer the pan to the oven and cook for 3 hours, checking occasionally to ensure it doesn't cook dry; add 1/2 cup of water if necessary.

After 3 hours, add the reserved pancetta and fried shallots, cover, and return to the oven for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens