BOEUF BOURGUIGNON and more | Amazing winter menu | FRENCH FOUR COURSE MEAL IN A BASKET | Episode 17

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.

Heat butter in a large pot over medium heat.

Add lardons or bacon and cook until crispy.

Add diced beef and brown on all sides.

Remove beef and set aside; add onions and garlic to the pot.

Sauté onions until translucent.

Add carrots and mushrooms; cook for another few minutes, stirring occasionally.

Return beef to the pot; add pearl onions, flour, and beef stock.

Pour in red wine and stir to combine.

Season with bay leaves, peppercorns, cloves, salt, and pepper.

Bring to a simmer; cover and reduce heat to low.

Cook for 1.5 to 2 hours until beef is tender, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level: