Boeuf bourguignon recipe (alcohol free version)
Experience the rich, hearty flavors of traditional French cuisine with this classic Boeuf Bourguignon recipe.Slow-cooked in red wine with tender beef, earthy mushrooms, and aromatic herbs, this dish is perfect for cozy dinners or special occasions.
Ingredients
- 400 to 500 g braising or stewing beef cut into 2 inches (5 cm) cubes
- 3 medium carrots peeled and sliced
- 380 g white mushrooms cleaned and halved if large
- 1 large onion finely chopped
- 3 garlic cloves minced
- Bouquet garni basil, thyme, and bay leaf
- 2 tbsp all-purpose flour
- 400 g canned crushed tomatoes or tomato coulis
- Salt and black pepper to taste
- 100 ml vinegar white, red or balsamic vinegard, as preferred
- 200 g smoked turkey meat diced
- 300 ml beef broth
- 10 pearl onions or small onions peeled
- 10 small potatoes peeled and kept whole
Instructions
- Brown the Meat: Heat extra virgin olive oil in a large saucepan. Add the beef and sear until browned on all sides.
- Sauté Aromatics: Stir in the chopped onion and crushed garlic, cooking until fragrant.
- Season and Thicken: Add salt, pepper, and sliced carrots. Sprinkle the flour evenly over the mixture, stirring well to coat.
- Deglaze and Simmer: Pour in the vinegar to deglaze the pan, then add the bouquet garni. Cover the meat with veal broth and stir in the crushed tomatoes. Reduce the heat to low and let it simmer gently for 2 to 3 hours.
- Add Potatoes: When the meat is nearly tender, add the whole potatoes to the pot.
- Prepare Toppings: In a separate frying pan, heat a little oil and brown the pearl onions and smoked turkey pieces. Add the halved mushrooms and sauté until golden.
- Combine and Serve: When the sauce in the main pot has thickened and reduced, stir in the sautéed vegetables. Serve hot with slices of wholemeal bread for a complete and hearty meal.