Everything My Grandma Taught Me About Beef Bourguignon

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Cut 250 g of chestnut mushrooms into quarters, trimming off any undesirable bits.

Prepare 10 pearl onions by peeling off the papery layer and cutting them in half through the root, keeping most of the root intact.

Peel 2 carrots and cut them at an angle to create interesting shapes, ensuring they are not too small to avoid sweetness.

Crush and roughly dice 2 cloves of garlic, keeping the pieces not too big or too small.

Slice 200 g of smoked streaky bacon into thick pieces, ensuring they are not too small to retain texture after cooking.

Heat a large pan over medium heat and add a tiny amount of oil to prevent the bacon from sticking.

Add the sliced bacon to the pan and cook for about 3 minutes until it starts to brown and forms fond on the base of the pan.

Add the prepared onions and mushrooms to the pan, keeping the heat at medium to medium-high to achieve browning.

After 5 minutes of occasional stirring, add the carrots and garlic to the pan, cooking for another minute or two until fragrant.

Transfer all the cooked ingredients into a bowl and allow them to cool, ensuring the pan has only light fond remaining.

Return the pan to medium-low heat and add a bit more fat, preferably beef dripping or a neutral oil.

Lightly salt the boneless shin of beef on both sides and sear in the pan, ensuring not to overcrowd it.

Sear the beef for several minutes on each side until deep, even browning is achieved, working in batches if necessary.

Cooking Techniques

Equipment Needed

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Dietary

Allergens