Description

Beef Bourguignon (Without Red Wine)

Ingredients:

2 lbs beef chuck, cut into 2-inch cubes
Salt and black pepper, to taste
3 tbsp olive oil or butter, divided
6 slices of bacon, chopped
2 medium carrots, peeled and sliced
1 large onion, diced
3 garlic cloves, minced
2 tbsp tomato paste
3 cups beef broth
1 cup pomegranate juice (or grape juice)
1 tsp Worcestershire sauce
1 bay leaf
1 tsp dried thyme
1 lb baby potatoes or diced Yukon gold potatoes
8 oz cremini or button mushrooms, sliced
2 tbsp all-purpose flour
2 tbsp water (for slurry)
Directions:

Sear the Beef: Season beef with salt and pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat. Sear beef cubes on all sides until browned, about 5-6 minutes. Remove and set aside.
Cook Bacon: In the same pot, cook bacon until crispy. Remove and set aside, leaving the fat in the pot.
Sauté Vegetables: Add carrots and onion to the pot. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
Add Tomato Paste: Stir in tomato paste, cooking for 2 minutes.
Build the Base: Deglaze the pot with pomegranate juice, scraping up browned bits. Add beef broth, Worcestershire sauce, bay leaf, and thyme. Stir to combine.
Simmer: Return beef and bacon to the pot. Add potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ – 2 hours, stirring occasionally, until beef is tender.
Cook Mushrooms: In a skillet, heat remaining 1 tbsp oil. Sauté mushrooms until browned. Add to the pot during the last 30 minutes of cooking.
Thicken the Sauce: Mix flour and water into a slurry. Stir into the stew and cook uncovered for 10-15 minutes until thickened.
Serve: Discard bay leaf and garnish with fresh parsley if desired. Serve with crusty bread or over mashed potatoes.
Prep Time: 2 ½ hours
Kcal: 400 per serving