Description
An alcohol-free homestyle beef bourguignon-style stew with fork-tender chuck roast, carrots, browned mushrooms, pearl onions, thyme, and a rich beef, grape, and balsamic braising sauce.
Ingredients
3 pounds boneless beef chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
3 tablespoons all-purpose flour
1 large yellow onion, chopped
3 medium carrots, peeled and cut into 1-inch pieces
5 garlic cloves, minced
2 tablespoons tomato paste
3 cups low-sodium beef stock
1 cup unsweetened red grape juice
2 tablespoons balsamic vinegar
1 teaspoon beef bouillon paste
5 sprigs fresh thyme
2 bay leaves
1 tablespoon olive oil, for mushrooms
2 tablespoons unsalted butter
12 ounces cremini mushrooms, quartered
10 ounces frozen pearl onions, thawed and drained
1/4 teaspoon kosher salt, for mushrooms and onions
2 tablespoons chopped fresh parsley, for serving
Instructions
1. Heat the oven to 325°F. Pat the beef completely dry with paper towels and season it with 1 1/2 teaspoons kosher salt and the black pepper.
2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the beef in uncrowded batches, turning until several sides develop a deep brown crust. Add the remaining tablespoon of olive oil as needed. Transfer browned beef to a plate.
3. Reduce the heat to medium. Add the chopped yellow onion and carrots and cook for about 5 minutes, stirring occasionally, until the onion begins to soften and the vegetables pick up some color.
4. Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for about 2 minutes, stirring constantly, until it darkens to a deeper brick-red color.
5. Sprinkle the flour over the vegetables and cook for about 2 minutes, stirring constantly, until no dry flour remains.
6. Add about 1/2 cup of the beef stock and scrape the bottom of the Dutch oven thoroughly to release the browned bits. Gradually stir in the remaining stock, red grape juice, balsamic vinegar, and beef bouillon paste.
7. Return the beef and accumulated juices to the Dutch oven. Add the thyme and bay leaves. Bring the liquid to a gentle simmer, cover tightly, and transfer to the oven.
8. Braise for 2 hours.
9. Near the 2-hour mark, heat 1 tablespoon olive oil and 2 tablespoons butter in a wide skillet over medium-high heat. Add the quartered mushrooms without crowding the pan and cook until their released moisture evaporates and the mushrooms become deeply golden. Work in batches if necessary.
10. Add the thawed pearl onions and 1/4 teaspoon kosher salt to the browned mushrooms. Cook for another 4 to 5 minutes, until the onions begin to color.
11. Stir the mushrooms and pearl onions into the Dutch oven. Cover and return to the oven for another 45 to 60 minutes, or until a fork slides easily into the beef and the meat is tender without completely falling apart.
12. Remove and discard the thyme stems and bay leaves. Cover and let the stew rest for 20 minutes.
13. If the sauce is too thick, loosen it with a small amount of warm beef stock. If it is too thin, temporarily remove the beef and vegetables and simmer the sauce uncovered on the stovetop until reduced to the desired consistency, then return everything to the pot.
14. Taste and adjust the seasoning if necessary. Sprinkle with chopped parsley and serve with mashed potatoes, buttered egg noodles, or crusty bread.
Notes
Traditional beef bourguignon is made with red wine. This alcohol-free version uses unsweetened red grape juice, balsamic vinegar, and beef stock to provide fruitiness, acidity, and savory depth without alcohol.
Use unsweetened 100% red grape juice rather than a sweetened grape drink.
Chuck roast is ideal for this long braise because its connective tissue softens with prolonged moist cooking.
Pat the beef very dry and brown it in batches. Crowding the Dutch oven causes the meat to steam instead of developing a browned crust.
Browning the mushrooms separately and adding the pearl onions late preserves their flavor and texture.
If the beef is still tough at the end of the suggested cooking time, continue braising in 20-to-30-minute increments until fork-tender.
The stew can be made a day ahead. Chilling also makes excess surface fat easier to remove.
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition information is estimated based on 8 servings and does not include mashed potatoes, noodles, bread, or other serving accompaniments.
- Prep Time: 35 min
- Cook Time: 3 hrs 15 min
- Category: Dinner
- Method: Dutch Oven Braise
- Cuisine: French-Inspired
Nutrition
- Serving Size: about 1 1/2 cups
- Sugar: 10 g
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g