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
Step-by-Step Guide
Begin by patting your beef chuck dry and seasoning generously. Proper searing in two tablespoons of hot oil is non-negotiable for flavor; do not crowd the pot. After removing the beef, the bacon is cooked to render its fat, which becomes your cooking base for the aromatic vegetables. The key step is deglazing the pot with pomegranate juice, ensuring all the flavorful browned bits are incorporated. The long, slow simmer is essential to break down the tough connective tissue in the chuck. Finally, the flour slurry must be stirred in during the last 10-15 minutes of cooking to thicken the sauce without lumps.
Serving Suggestions
This rich, hearty stew is a complete meal but is elevated by the right accompaniments. Serve it in a deep bowl over a bed of creamy mashed potatoes, buttered egg noodles, or soft polenta. A side of crusty French bread or a warm baguette is perfect for sopping up the delicious sauce. For a fresh contrast, pair it with a simple green salad dressed with a sharp vinaigrette. A glass of non-alcoholic grape juice or sparkling water with lemon complements the dish perfectly.
How-to Summary
To make Beef Bourguignon without wine: 1) Sear seasoned beef cubes and set aside. 2) Cook bacon and sauté carrots and onions in the fat. 3) Add garlic and tomato paste. 4) Deglaze with pomegranate juice, then add broth and seasonings. 5) Return meat, add potatoes, and simmer for 1.5-2 hours. 6) Sauté mushrooms separately and add near the end. 7) Thicken the stew with a flour-water slurry before serving.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. After searing the beef and sautéing the vegetables, transfer everything except the mushrooms and slurry to the slow cooker. Cook on low for 7-8 hours. Add sautéed mushrooms and the slurry in the last 30 minutes on high.
What can I use instead of pomegranate juice? Grape juice, cranberry juice, or even a mix of beef broth with a tablespoon of red wine vinegar or balsamic vinegar for acidity work well.
How can I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. It also freezes well for up to 3 months.
Why sear the meat separately from the mushrooms? Searing requires high heat to create a crust, while mushrooms release water and need space to brown. Cooking them separately prevents steaming and ensures the best texture and flavor for both.
Is the flour slurry necessary? For a classic, thickened stew sauce, yes. For a thinner, brothier consistency, you can omit it. Alternatively, mash some of the softened potatoes against the pot wall to naturally thicken the stew.
Common Mistakes to Avoid
- Not searing the beef properly: Avoid moving the cubes too soon. Let them develop a deep brown crust on one side before turning.
- Using lean beef: Chuck roast is ideal for braising. Lean cuts like sirloin will become tough and dry.
- Adding the slurry to boiling liquid: Always mix flour with cold water first to create a smooth slurry. Adding raw flour directly will cause lumps.
- Overcrowding the pot when searing: Cook the beef in batches. Crowding lowers the pan temperature and steams the meat instead of browning it.
- Rushing the simmer: The beef needs the full, gentle cooking time to become fork-tender. Boiling will make it tough.
Conclusion
This non-alcoholic Beef Bourguignon proves you don’t need red wine to create a deeply flavorful, comforting classic. The combination of seared beef, savory bacon, sweet pomegranate juice, and earthy mushrooms yields a spectacular stew that is both impressive and approachable for any home cook. By following the detailed steps and avoiding common pitfalls, you’ll achieve a tender, rich dish perfect for a family dinner or special occasion. Enjoy the process and the delicious results.