BOEUF BOURGUIGNON - How to Make this Authentic French Recipe for Boeuf Bourguignon - Tutorial!

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.

Prepare all ingredients before starting to cook, ensuring everything is chopped and measured.

Make a bouquet garni by placing parsley, thyme, and bay leaf in cheesecloth and tying it securely.

Rinse frozen pearl onions and set aside.

Dice the white onion and carrots, and mince the garlic.

Prepare the mushrooms by rinsing and cutting them as needed.

Measure out the beef stock and tomato paste, and set aside the flour in a separate bowl.

Cut the beef into 2-inch cubes and dice the bacon into small pieces.

In a Dutch oven, cook the bacon until golden brown, then set aside, reserving some fat in the pot.

Sear the beef in batches in the reserved bacon fat and set aside after browning.

In the same pot, add the diced onions and carrots, cooking until softened, then add garlic and cook until fragrant.

Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.

Add tomato paste and beef stock, then return the beef and bacon to the pot along with the bouquet garni.

Cover and braise in the oven at 325°F for 2-3 hours until the beef is tender, adding mushrooms in the last 30 minutes of cooking.

Remove from oven, discard bouquet garni, and stir in chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary