Reimagined Beef Bourguignon

Ingredients

• 1 kg Beef (shank or other cut) (cut into large cubes)
• 2 c. à soupe Olive oil (for cooking)
• 1 large Onion (finely sliced)
• 2 pieces Carrots (sliced into rounds)
• 3 cloves Garlic cloves (minced)
• 1 c. à soupe Flour (to thicken the sauce)
• 3 units Bay leaves
• 1 small bunch Fresh thyme
• to taste Salt
• to taste Black pepper
• 1 l Unsweetened cranberry juice (non-alcoholic alternative to red wine)
• 250 ml Beef broth
• 1 c. à soupe Tomato paste
• 85 g Charcuterie (pâté, sausage, bacon) (cut into small dice)
• 250 g Button mushrooms (halved (or whole if small))
• 175 g Pearl onions

Instructions

1. Prepare the ingredients

   Cut the beef into large cubes, thinly slice the onion, slice the carrots into rounds, mince the garlic, slice the mushrooms, prepare the pearl onions and the charcuterie into small dice.

   Time: PT15M

2. Brown the meat

   In the pan, heat 2 tbsp olive oil over medium heat then add the beef. Sauté for 10 to 15 minutes, turning regularly, until well browned and slightly caramelized.

   Time: PT12M

3. Add the garlic and flour

   Add the minced garlic and the tablespoon of flour. Stir quickly for 1 to 2 minutes so the flour absorbs the fat and does not form lumps.

   Time: PT2M

4. Sauté the vegetables

   Add the sliced onion, carrot rounds, season with salt and pepper, add the bay leaves and fresh thyme. Sauté for 10 minutes until the onions become translucent.

   Time: PT10M

5. Transfer to the pot and add liquids

   Pour the contents of the pan into the pot. Add 1 l unsweetened cranberry juice, 250 ml beef broth, 1 tbsp tomato paste. Mix well.

   Time: PT5M

6. First simmer

   Cover the pot and let simmer over low heat for 1 hour. The meat should become very tender.

   Time: PT1H

   Temperature: feu doux

7. Sauté the charcuterie

   In the same pan, sauté the charcuterie dice for 5 minutes until lightly browned.

   Time: PT5M

8. Sauté the mushrooms

   Add a drizzle of olive oil to the pan and sauté the mushrooms for 10 minutes until nicely browned.

   Time: PT10M

9. Add the pearl onions

   Stir in the pearl onions into the pan and sauté for an additional 5 minutes.

   Time: PT5M

10. Finish cooking

    Pour the pan contents (charcuterie, mushrooms, pearl onions) into the pot. Replace the lid and cook for 30 minutes over medium heat so the sauce reduces and thickens.

    Time: PT30M

    Temperature: feu moyen

11. Check and serve

    Check that the meat is tender. Adjust seasoning if needed, then serve hot with mashed potatoes or pasta.

    Time: PT5M

Nutrition Facts

Calories

410

Protein

30 g

Carbohydrates

22 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef (shank or other cut): beef shoulder, blade roast
• Instead of Olive oil: sunflower oil
• Instead of Onion: shallot
• Instead of Carrots: parsnip
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of Flour: cornstarch (1 tsp)
• Instead of Bay leaves: thyme
• Instead of Fresh thyme: dried thyme (1 tsp)
• Instead of Unsweetened cranberry juice: red grape juice, pomegranate juice
• Instead of Beef broth: vegetable broth
• Instead of Tomato paste: tomato purée
• Instead of Charcuterie (pâté, sausage, bacon): bacon, pancetta
• Instead of Button mushrooms: wild mushrooms
• Instead of Pearl onions: small yellow onions

Equipment Needed

• Large skillet
• Pot or Dutch oven
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring cup
• Mixing bowl
• Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Brown the meat
• Add the garlic and flour
• First simmer (1 hour)
• Finish cooking (30 minutes reduction)

Chef Tips from the Video

• For an extra tangy touch, add a teaspoon of balsamic vinegar at the end of cooking.
• A pinch of grated orange zest adds an interesting aromatic note.
• Use fresh thyme instead of dried for a stronger flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before, let cool then refrigerate. Gently reheat before adding the meat.
• The dish freezes very well; make a large batch and freeze in portions.