Boeuf Bourguignon Without Alcohol
by: Susan Holt

Prep time: 1 1/2 hour
Cook time: 4-5 hours

Peel 15-20 fresh pearl onions (or use a small bag of frozen pearl onions) and set aside in a small bowl (I used fresh)

Place the following into a mixing bowl:

10 carrots cut into about 1 inch chunks
5 stalks of celery, diced
1/4 of a small head of fennel/anise, diced
1 shallot, diced
3 large cloves of garlic, minced

-Transfer mix into a preheated, buttered, large soup/stock pot and sweat until everything but the carrots are translucent. (1 Tbsp butter, 1 Tbsp olive oil needs to come up to temp before adding the veggies.) On my stove, a sweat is between setting 5 and 6 on a scale of “Low” to 10.
-Once cooked, transfer mix back to the mixing bowl and set aside. Keep it close as you’ll add items to it until everything is ready to go into the stock.

Add the pearl onions to the mixing bowl

Clean and quarter 1 small box/package of white (or button) mushrooms
-Add a little more butter to the bottom of the hot pot, and turn the heat up to med-hi (8 on my stove). Saute the mushrooms for about 3 minutes, or until they turn a little golden.
-Remove them from the pot to the mixing bowl with the aromatics.

3-4 lbs of cubed chuck steak
2 Tbsp parsley flakes
1 tsp thyme
1 tsp marjoram
1/2 tsp paprika
1/4 tsp rosemary
2 medium bay leaves
Salt and Pepper to taste
-Brown the meat in the pot. Do not cook it all the way through, just quickly brown the outside.
-I cook the spices in with the meat to open the spices (bloom the flavors), and to season the meat.
-Once the meat is browned, remove it to the mixing bowl with the aromatics and mushrooms.

Decrease the heat down to med-med-hi (6 on my stove), and add in 1/2 can tomato sauce
-Cook until it bubbles and turns a little darker.

Add to the cooked tomato sauce:
1 box of Beef Broth (I used Swanson’s because I didn’t have any homemade in the freezer)
1/3 cup pomegranate juice
1 1/2 – 2 Tbsp red wine Vinegar
1 1/2 – 2 Tbsp balsamic vinegar
1 tsp Worcestershire sauce

-Add everything from the mixing bowl into the pot of liquid. It will look like there’s not enough liquid, but there is, especially once the liquid from the veggies and meat go back into the pot.
-Bring the pot back up to a boil.
-Once it boils, turn it down to a simmer (2.2-ish on my stove), and simmer for several hours (4-6).
-I made this around lunch time so it can simmer all afternoon and be ready for dinner.
-This can also be prepped the day before and put in a crock pot to cook all day.

At the very end, you may want to taste it, adjust the seasoning (salt & pepper), spices, pomegranate juice, and the vinegars to make it taste a little more like red wine. This is done directly before serving and is done to your taste.
-I added half as much pomegranate juice, red wine vinegar, balsamic vinegar, worcestershire sauce, thyme, marjoram, and 1/8 tsp of cayenne pepper at the very end just before serving.

Serve with a nice crusty bread, sliced, ad buttered.

Here is the full ingredient list:

15-20 fresh pearl onions
10 carrots cut into about 1 inch chunks
5 stalks of celery, diced
1/4 of a small head of fennel/anise, diced
1 shallot, diced
3 large cloves of garlic, minced
1 small package of white (or button) mushrooms
3-4 lbs of cubed chuck steak
2 Tbsp parsley flakes
1 tsp thyme (+ additional just before serving)
1 tsp marjoram (+ additional just before serving)
1/2 tsp paprika
1/4 tsp rosemary
2 medium bay leaves
Salt and Pepper to taste
1/2 can tomato sauce
1 box (or 2 to 3 cans) of Beef Broth (I used Swanson’s because I didn’t have any homemade in the freezer)
1/3 cup pomegranate juice (+ additional just before serving)
1 1/2 – 2 Tbsp red wine Vinegar (+ additional just before serving)
1 1/2 – 2 Tbsp balsamic vinegar (+ additional just before serving)
1 tsp Worcestershire sauce (+ additional just before serving)
1/8 tsp cayenne (just before serving)

I created this recipe with my husband because I am allergic to alcohol, and it’s the one thing I really miss being able to eat. We did a brainstorming session, some research on the internet, and ultimately came up with this delicious stew. It certainly did hit the spot, and now I don’t have to go another 15 years without it.

Enjoy!