How do I make beef bourguignon without red wine?

Discover the secrets of creating a delicious Beef Bourguignon without red wine! A hearty and rich stew that will warm your soul.

You'll need

Items needed to answer the question, How do I make Beef Bourguignon without red wine. Items include: Beef Onions Garlic Carrots Celery Tomato Paste Beef Broth Thyme Bay Leaves Flour Butter Fresh Parsley

Beef 2 pounds (907 grams) of beef, preferably chuck roast
Onions 2 medium onions, chopped
Garlic 4 cloves of garlic, minced
Carrots 3 medium carrots, peeled and diced
Celery 2 stalks of celery, diced
Tomato Paste 1 tablespoon
Beef Broth 4 cups (960 ml)
Thyme 2 sprigs
Bay Leaves 2 leaves
Flour 2 tablespoons
Butter 2 tablespoons, softened
Fresh Parsley For garnish

Take note
Caution: Deliciousness ahead! But seriously, always exercise caution while cooking and be mindful of your cooking environment.

1

Sear the Beef

In a large and sturdy pot, heat some oil over medium-high heat. Now, take your beef and season it generously with salt and pepper. Once the oil is nice and hot, add the beef to the pot and sear it on all sides until it gets a beautiful brown color. This step will lock in those juicy flavors.

2

Add the Aromatics

After searing the beef, remove it from the pot and set it aside momentarily. Now, let's bring some aromatic magic into play. Add chopped onions, garlic, carrots, and celery to the pot. Sauté them until they start to soften and release their irresistible fragrances.

3

Introduce the Tomato Paste

Time to add some depth of flavor! Stir in a tablespoon of tomato paste and cook it with the aromatics for a minute or so. This will give our Beef Bourguignon a delightful richness and color.

4

Boost the Flavor

Here comes the secret ingredient: beef broth! Pour in enough beef broth to cover the beef and vegetables. You can also add some additional herbs like thyme and bay leaves to enhance the flavors. Bring it all to a gentle simmer.

5

Bake and Braise

Now, preheat your oven to 325°F (163°C). Cover the pot and transfer it to the oven. Let it braise slowly for about 2 to 3 hours or until the beef becomes tender. Check on it occasionally and make sure the liquid doesn't evaporate completely.

6

Finish with a Flourish

Once the beef is melt-in-your-mouth tender, it's time to thicken the sauce. In a small bowl, mix together equal parts flour and softened butter to create a paste. Stir this paste into the simmering Beef Bourguignon and let it cook for a few more minutes until the sauce thickens to your liking.

7

Serve and Savor

Your Beef Bourguignon without red wine is now ready to be devoured! Serve it hot and garnish it with a sprinkle of fresh parsley. Pair it with creamy mashed potatoes or crusty bread to soak up all that savory goodness. Bon appétit!