Alcohol-Free Savory Beef Bourguignon
Indulge in a classic French-inspired stew that achieves incredible depth of flavor without the use of alcohol. By utilizing high-quality beef chuck, umami-rich soy sauce, and aromatic vegetables, this comforting dish is slowly braised to perfection. The long, low-heat cooking method ensures the meat is meltingly tender, making it an ideal choice for a sophisticated family dinner. This recipe simplifies traditional techniques, ensuring professional results in your home kitchen.
- Prep Time: 30
- Cook Time: 360
- Total Time: 390
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Slow Cooking
- Cuisine: French
- Diet: Halal
Ingredients
3 lbs chuck roast, cut into 2-inch cubes
4 tbsp olive oil
1 lb cremini mushrooms, halved
12 pearl onions, peeled
3 carrots, sliced
3 cloves garlic, minced
2 cups beef stock (no alcohol)
2 tbsp tomato paste
1 tbsp soy sauce
1 tsp dried thyme
2 bay leaves
3 tbsp flour
Instructions
Heat olive oil in a heavy-bottomed pot over medium-high heat.
Sear the beef cubes in batches until a deep brown crust forms on all sides, then remove and set aside.
Sauté the mushrooms and pearl onions in the same pot until browned.
Add the minced garlic and sauté for one minute until fragrant.
Stir in the tomato paste, flour, herbs, and beef stock, scraping the pot to release browned bits.
Return the beef to the pot, cover, and simmer on low heat for 6 hours until the meat is thoroughly tender.
Notes
Ensure you use a high-quality beef stock to mimic the complexity usually provided by wine. If the sauce is too thin, stir in a cornstarch slurry during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 145mg