French boeuf bourguignon-beef bourguignon recipe
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.
Today we are going to discover the alcohol free version of this delicious dish.
Alcohol free boeuf bourguignon recipe : a comforting classic
Impress your guests with a timeless favorite that captures the essence of French comfort food.
A luscious, deep flavors of an alcohol-free Boeuf Bourguignon—a delightful twist on the French classic.
Tender chunks of beef are simmered to perfection in a rich broth infused with earthy mushrooms, sweet carrots, pearl onions, and aromatic herbs.
A touch of tomato paste and a splash of vinegar lend a subtle tang, elevating every bite.
The slow cooking process creates a velvety sauce that clings to the meat, making this dish an irresistible centerpiece for family dinners or cozy gatherings.
Serve it over buttery mashed potatoes or crusty bread for an unforgettable dining experience.
The Best Meat for Beef Bourguignon
Choose beef cuts ideal for slow cooking to achieve the melt-in-your-mouth texture this dish is known for.
Chuck roast is a favorite due to its marbling and robust flavor.
Beef brisket offers slightly firmer texture with rich taste, while bottom round is leaner but holds its shape well.
For the best results, look for grass-fed beef or cuts labeled for braising or stewing.
Ensure the meat is cut into uniform pieces for even cooking, and trim excess fat for a perfectly balanced dish.
Ingredients you need for boeuf bourguignon recipe
- 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
The recipe calls for bacon, because we don’t eat it, I substituted with smoked turkey meat.
Step-by-step to make alcohol free beef bourguignon
- 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.
how to substitute wine in this dish ?
Substituting wine in Boeuf Bourguignon can be done seamlessly by using ingredients that replicate its depth and acidity. Here are some excellent options for maintaining the rich flavor profile of the dish:
1. Beef Broth and Vinegar : Combine 300 ml of beef broth with 2–3 tablespoons of balsamic or red wine vinegar. The broth provides a savory base, while the vinegar adds tangy acidity similar to wine.
2. Grape Juice and Vinegar : Mix 200 ml of red or white grape juice with 2 tablespoons of white or apple cider vinegar. Grape juice mimics the fruity notes of wine, and the vinegar balances the sweetness.
3. Tomato Juice or Crushed Tomatoes : Add an extra 100–150 ml of tomato juice or increase the amount of crushed tomatoes in the recipe. This adds acidity and richness, blending well with the other ingredients.
4. Pomegranate Juice : Use 200 ml of unsweetened pomegranate juice, which provides a tangy and slightly tart flavor reminiscent of wine.
5. Apple Cider : Substitute with 300 ml of unsweetened apple cider for a mild and slightly sweet alternative that complements the dish’s flavors.
How to Serve Boeuf Bourguignon
Boeuf Bourguignon is a hearty, flavorful dish that shines as the centerpiece of any meal. Here are some serving suggestions to elevate your dining experience:
1. Classic Pairings
- Mashed Potatoes: Creamy mashed potatoes are the traditional accompaniment, balancing the richness of the beef with their smooth texture.
- Crusty Bread: Serve with slices of warm, crusty French baguette or sourdough bread to soak up the delicious sauce.
- Butter Noodles: Egg noodles tossed in butter and herbs provide a simple yet satisfying base for the stew.
2. Vegetables and Sides
- Green Beans: Lightly steamed or sautéed green beans with garlic or almonds add a fresh, crunchy contrast.
- Roasted Root Vegetables: Carrots, parsnips, or turnips roasted in olive oil and herbs complement the stew’s earthy flavors.
- Side Salad: A crisp, tangy salad with vinaigrette offers a refreshing balance to the dish’s richness.
3. Presentation Tips
- Serve the Boeuf Bourguignon in a shallow bowl or deep plate to highlight the stew’s vibrant colors.
- Garnish with fresh parsley or thyme for a touch of freshness and visual appeal.
Recipes to try
- Vegetarian Ramen soup Recipe
- Chili Con Carne Recipe
- Spinach and potatoes shakshuka
- Oven-braised lamb shanks recipe
Boeuf bourguignon recipe (alcohol free version)
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.
