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Delicious Beef Bourguignon: Hearty Recipe Without Alcohol

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Experience the rich flavors of Beef Bourguignon with this unique recipe that uses grape juice instead of wine. Perfect for family gatherings, this dish is both comforting and satisfying.

Ingredients

Scale
  • 8 ounces Bacon or salt pork
  • 3 pound Chuck Roast (cut into 2-inch pieces)
  • Salt and pepper
  • Oil for searing the beef and sautéing the vegetables
  • 1 tablespoon Butter (for coating the beef with flour)
  • 1/3 cup Flour
  • 1 large Onion (chopped)
  • 1 pound Carrots (about 7–8 medium, cut into 1-inch pieces)
  • 6 cloves Garlic (minced and sliced)
  • 3 cups Red wine (750ml bottle)
  • 2–4 cups Zoup! Good (Really Good® beef bone broth)
  • 2 tablespoons Tomato paste
  • 1/3 cup Parsley (chopped)
  • 6 fresh Thyme sprigs
  • 2 Bay leaves
  • Rind from salt pork (if used)
  • 14 ounces frozen Pearl onions
  • 2 cups Water
  • 1/2 teaspoon kosher salt
  • 2 tablespoons Butter
  • 1 pound Mushrooms (halved or quartered)
  • 4 tablespoons Butter (divided)
  • 2 tablespoons Olive oil (divided)

Instructions

  1. If using bacon: Cut it into 2.5 cm pieces and fry in a large oven-safe pot over medium heat until crispy (about 5-7 minutes). Remove the bacon and leave the fat in the pot.
  2. If using salt pork: Cut off the rind and slice the meat into strips. Brown it in the same pot until lightly browned (about 5 minutes). Remove it and leave the fat in the pot.
  3. Cut the beef into 2-inch pieces, season with salt and pepper, and add to the pot once the fat is hot enough (about 1-2 minutes per side until well browned). This takes about 10-15 minutes depending on the amount.
  4. Lower the heat to medium and add 1 tablespoon of butter. Toss the browned beef with 1/3 cup of flour until evenly coated. Cook for 1-2 minutes until the flour is lightly toasted.
  5. In a separate pan, heat 1 tablespoon of olive oil and sauté the onions and carrots for 3-4 minutes over medium heat until lightly browned. Then add the garlic and sauté for another 30 seconds.
  6. Pour 3 cups of red wine into the pan and let it simmer for 10-15 minutes until reduced by a third, scraping the browned bits from the bottom of the pan.
  7. Preheat the oven to 150 degrees Celsius. Pour the reduced wine over the beef and add enough beef broth to almost cover the meat. Bring everything to a simmer.
  8. Add tomato paste, parsley, thyme, bay leaves, and the rind from the salt pork. Stir everything well and let it cook in the covered oven for 1.5 hours.
  9. After 1.5 hours, add the sautéed carrots and onions, stir, and let it cook for another 60-90 minutes until the meat is fork-tender.
  10. Meanwhile, simmer the frozen pearl onions in the same pan with water and 1/2 teaspoon of salt for 20 minutes until the water evaporates and they are golden brown.
  11. Sauté the mushrooms in the same pan (in two batches to avoid overcrowding) until golden brown (about 4-5 minutes per batch).
  12. After cooking, test the meat; it should break apart easily with a spoon. If not, cook for another 20-40 minutes.
  13. Taste the sauce and thicken if necessary. Add the pearl onions and mushrooms, stir, and serve the dish hot, ideally over mashed potatoes or buttered noodles.

Nutrition

Keywords: A common mistake is not patting the meat dry before searing, which leads to uneven browning. Use a heavy, oven-safe pot like a cast-iron Dutch oven for even heat distribution. The right amount of liquid is crucial; the meat should be about 90% covered for ideal cooking. For enhanced flavor, let the dish rest overnight in the fridge; the flavors develop better. When reheating, do so slowly over low heat to keep the meat tender.

Find it online: https://cinnamonbelle.com/leckeres-beef-bourguignon-herzhaftes-rezept-ohne-alkohol/