Boeuf bourguignon stew, profiteroles: Get the French winter recipes

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.

Marinade the beef with carrots, onions, and garlic overnight in the fridge.

Strain the meat and vegetables, keeping the marinade aside.

Sear the meat to create a crust and caramelization in the pot.

Add the vegetables back into the pot and cook them.

Add flour to thicken the sauce and cook it briefly.

Pour in cognac and reduce it by half for about 15 minutes.

Add the reserved marinade and beef broth, along with leeks, parsley, thyme, and pepper.

Cover with a buttered piece of parchment and cook on the stove or in the oven at 350°F for three to four hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary