Recette 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.

Turn on the stove to low heat.

Slice 1 onion and 1 shallot into small pieces, trying to keep them not too small.

Cut carrots and keep the juice from the marinade.

Increase the heat to sear the beef.

Add the sliced onion and shallot to the pot.

Peel the carrots and add them to the pot.

Add a few mushrooms, adjusting quantity based on preference, and remove their skin.

Once the mixture starts to color, reduce the heat to medium (5).

Add the beef back into the pot with the marinade juice.

Season with salt and add garlic powder.

Add celery and the previously prepared carrots and mushrooms.

Pour in red cooking wine, about 4 teaspoons.

Let the mixture simmer for at least 2 hours, checking occasionally to see if more water or wine is needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary