How To Make Boeuf Bourguignon with Homegrown Herbs | Reminiscing Trip To Paris, France Through Food

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.

Harvest parsley, thyme, and bay leaves from the garden.

Prepare to make boeuf bourguignon, reminiscing about a trip to Paris.

Use beef chuck for the stew.

Add bacon as an ingredient.

Mention that pearl onions are used, which look like pearls.

State that typically Burgundy wine is used, but substitute with a table wine due to availability.

Brown all sides of the beef in batches until browned.

Add beef broth to the pot and cover it.

Simmer the dish on low heat for about two hours.

Prepare mushrooms in butter to thicken the sauce.

Remove the bouquet garni from the sauce to avoid lumps.

Add the cooked mushrooms on top of the beef before serving.

Garnish the dish with thyme and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary