Boeuf Bourguignon with Pearl Onions, Mushrooms and Bacon
Difficulty Elevated
Cuisine French
Diets Omnivore
Yield 4 Servings
Nutrition Facts
Boeuf Bourguignon with Pearl Onions, Mushrooms and Bacon
A elevated French dish perfect for omnivore diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Beef Stew
Ingredientssubstitutes
Beef Stew
beef chuck roast/shoulder clod
-
1000g
red wine
-
750ml
Beef Stock, Cube
-
1pcs
Water
-
500ml
carrots
-
200g
onion
-
150g
garlic
-
15g
all-purpose flour
-
30g
unsalted butter
-
50g
dried thyme
-
1tsp
kosher salt
-
1tsp
ground black pepper
-
0.5tsp
Beef Stew Instructions
Prep
1. Pat the raw beef chuck roast dry with paper towels to ensure a good sear; cube into 5cm pieces. SAFETY: Wash hands and all surfaces thoroughly after handling raw meat.
2. Peel and slice the carrots into rounds and roughly chop the aromatics (onion and garlic).
Cook
3. In a large heavy-bottomed pot, melt 50g butter over medium-high heat. Brown the beef cubes in batches until deep brown on all sides, then remove to a plate.
4. Add sliced carrots and onions to the same pot and sauté for 5 minutes. Stir in the garlic and dried thyme for 1 minute until fragrant.
5. Return the beef to the pot, sprinkle with all-purpose flour, and toss to coat. Cook for 2 minutes to toast the flour.
6. Pour in the red wine and 500ml water mixed with the beef bouillon cube. Ensure the liquid just covers the meat.
7. Cover the pot and simmer very gently on the stovetop for 2.5 to 3 hours, or until the beef is fork-tender. Skim off any excess fat from the surface periodically.
Sautéed Garnish
Ingredientssubstitutes
Sautéed Garnish
bacon
-
150g
button mushrooms
-
250g
onion
-
200g
unsalted butter
-
20g
parsley
-
10g
Sautéed Garnish Instructions
Prep
1. Slice the bacon into lardoons. Halve or quarter the mushrooms depending on size. Peel and prepare small pearl-sized onion chunks.
Cook
2. In a separate frying pan, cook the bacon over medium heat until crispy. Remove the bacon and set aside, keeping the rendered fat in the pan.
3. Add the mushrooms to the bacon fat and sauté over high heat until browned and tender. Set aside with the bacon.
4. In the same pan, melt 20g butter and add the pearl onions with a splash of water. Cover and simmer for 10 minutes until softened and glazed.
Serve
5. Once the beef stew is finished, stir the bacon, mushrooms, and glazed onions into the pot. Garnish with fresh chopped parsley before serving.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
beef chuck roast/shoulder clod
beef brisket
beef flank steak
beef ground beef
Instead of
red wine
dessert wine
fortified wine
rosé wine
Instead of
Beef Stock, Cube
beurre blanc
Chicken Bouillon Cube
cocktail sauce
Instead of
Water
sparkling water
Instead of
carrots
beets
parsnips
potatoes
Instead of
onion
fennel bulbs
garlic
leeks
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
all-purpose flour
almond flour
barley flour
buckwheat flour
Instead of
unsalted butter
clarified butter (ghee)
nut butters (e.g. almond)
salted butter
Instead of
dried thyme
dried basil
dried dill
dried mint
Instead of
kosher salt
flake salt
garlic salt
himalayan pink salt
Instead of
ground black pepper
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
bacon
pork bone-in neck steaks
pork diced shoulder
pork filet mignon
Instead of
button mushrooms
cremini
enoki
king oyster
Instead of
onion
fennel bulbs
garlic
leeks
Instead of
unsalted butter
clarified butter (ghee)
nut butters (e.g. almond)
salted butter
Instead of
parsley
basil
chives
cilantro