How to Make French Peasant Boeuf Bourguignon - A Rustic, Nutrient-Dense Recipe

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.

Introduce the recipe as a rustic, nutrient-dense Beef Bourguignon.

Source 2-3 pounds of beef shanks, short ribs, or oxtails, ensuring bones are present.

Season the meat with 1 teaspoon fine ground sea salt and 1/2 teaspoon freshly ground black pepper.

Heat 2 tablespoons of fat in a large pot until shimmering.

Brown the meat in batches, ensuring a good sear on all sides, then remove and set aside.

In the same pot, add 4 ounces of diced salt pork or bacon and cook until crispy.

Add 1 large diced onion, 2 large rough chopped carrots, and 2 rough chopped celery stalks to the pot, cooking until softened.

Cut a whole bulb of garlic in half and add it to the pot, cut side down, without peeling.

If using, sprinkle 1 tablespoon of all-purpose flour over the vegetables and stir to combine, cooking for 2 minutes.

Pour in 1 bottle of inexpensive burgundy red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.

Return the browned meat to the pot along with 2 bay leaves and 1/2 teaspoon dried thyme.

Cover and simmer on low heat for 2-3 hours until the meat is tender, adding water if necessary to cover the ingredients.

In the last 30 minutes of cooking, add 10 pearl onions to the pot.

Cooking Techniques

Equipment Needed

Spice Level: