Name: Hearty Beef Stew: Non-Alcoholic Red Wine & Veggies Recipe!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 box Ritz crackers (approx. 2 sleeves), crushed; ½ cup unsalted butter, melted; 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced); ¼ cup grated parmesan cheese; 1 tablespoon fresh parsley, finely chopped; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional)

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It’s a dish renowned for its incredible balance of rich, comforting flavors and a texture so wonderfully inviting it practically melts in your mouth. Its appeal lies not only in its exquisite taste but also in its surprising simplicity, making it accessible for both seasoned chefs and enthusiastic beginners. Prepare to uncover the secrets behind a dish that brings pure joy to the table, a true crowd-pleaser that embodies the warmth of home cooking, frequently becoming a beloved staple after its initial encounter, perhaps initially sparked by ?source=pin29653.

Ingredients:

For the Beef Bourguignon:
- 3-4 pounds (approx. 1.4-1.8 kg) boneless beef chuck, cut into 1.5 to 2-inch cubes. Look for good marbling – it makes all the difference!
- 8 ounces (approx. 225g) thick-cut bacon or pancetta, diced.
- 2 large yellow onions, finely chopped.
- 4 carrots, peeled and cut into 1-inch pieces.
- 3 celery stalks, cut into 1-inch pieces.
- 4 cloves garlic, minced.
- 1 (750ml) bottle dry red wine, such as Burgundy, Pinot Noir, or Cabernet Sauvignon. Please, use a wine you’d actually enjoy drinking! It imparts so much flavor.
- 4 cups (approx. 960ml) beef broth, preferably low-sodium.
- 2 tablespoons tomato paste.
- 2 bay leaves.
- 1 teaspoon dried thyme.
- 1 pound (approx. 450g) button or cremini mushrooms, halved or quartered if large.
- 1 cup (approx. 180g) pearl onions, fresh or frozen (if frozen, no need to thaw).
- 2 tablespoons all-purpose flour.
- 2 tablespoons olive oil, plus more if needed.
- 2 tablespoons unsalted butter.
- Fresh parsley, chopped, for garnish.
- Salt and freshly ground black pepper to taste.
For the Creamy Mashed Potatoes:
- 3 pounds (approx. 1.4 kg) starchy potatoes, such as Russet or Yukon Gold, peeled and quartered.
- 1 cup (approx. 240ml) whole milk or heavy cream, warmed.
- 1/2 cup (approx. 113g) unsalted butter, softened.
- Salt and freshly ground black pepper to taste.

Preparing the Beef and Vegetables

Begin by patting your beef chuck cubes exceptionally dry with paper towels. This step is absolutely crucial for achieving a beautiful, flavorful sear. Any moisture on the surface of the meat will cause it to steam rather than brown, preventing that deep, rich crust we’re after. Season the beef generously with salt and freshly ground black pepper on all sides. Don’t be shy here; this is the primary seasoning for the beef itself, so season as if you were preparing a steak.
Next, prepare your bacon or pancetta. Dice it into small, even pieces, about 1/4 to 1/2 inch. This will ensure even rendering of the fat and consistent crispness. Set the diced bacon aside until you’re ready to cook it.
Moving on to the aromatics: finely chop your yellow onions. For the carrots and celery, cut them into roughly 1-inch pieces. The goal here is for them to cook down and meld into the sauce, contributing to its depth of flavor rather than remaining distinct, so uniformity in size helps them cook evenly. Mince your garlic cloves. Having everything prepped and ready before you start cooking is what we call “mise en place,” and it truly makes the entire cooking process smoother, less stressful, and far more enjoyable.
If you’re using fresh pearl onions, you’ll want to blanch them to make peeling easier. Bring a small pot of water to a boil, add the pearl onions, and boil for about 1 minute. Drain them immediately and plunge them into an ice bath to stop the cooking. Once cool, the skins should slip off quite easily when you pinch the root end. If you’re opting for frozen pearl onions, you can skip this step entirely; they’ll go straight into the pot later in the process.
For the mushrooms, gently clean them with a damp cloth – avoid rinsing them under water, as they absorb moisture like sponges and this can dilute their flavor and prevent proper browning. Halve or quarter them depending on their size; you want them to be bite-sized pieces that will cook down nicely.

Browning the Beef and Deglazing

In a large, heavy-bottomed Dutch oven or an oven-safe pot (at least 6-quart capacity is ideal for this recipe), add the diced bacon or pancetta. Cook over medium heat, stirring occasionally, until the bacon is wonderfully crispy and has rendered most of its fat. This usually takes about 8-10 minutes. This rendered fat is incredibly vital, as it provides a super flavorful base for browning our beef. Once crispy, use a slotted spoon to remove the bacon bits and set them aside, leaving all that delicious rendered fat in the pot.
Increase the heat to medium-high. Add 1-2 tablespoons of olive oil to the pot with the bacon fat, if needed, just to ensure there’s enough fat to cover the bottom of the pot. Working in batches to avoid overcrowding, add the beef cubes to the hot fat. It’s absolutely critical not to overcrowd the pot at this stage. If you add too much meat at once, the temperature of the pot will drop dramatically, and the beef will steam instead of developing that beautiful, deep brown crust. You want a really dark, flavorful sear on all sides of the beef. This process takes about 3-4 minutes per batch. Remove the browned beef with a slotted spoon and set it aside with the crispy bacon.
Once all the beef is browned and has been removed from the pot, reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Sauté, stirring frequently, for about 8-10 minutes, or until the onions are softened and translucent, and the vegetables have started to caramelize slightly, picking up all those delicious brown bits (fond) from the bottom of the pot. This is where a significant amount of the foundational flavor for your sauce truly begins to develop.
Add the minced garlic to the vegetables and cook for just another minute until it becomes wonderfully fragrant. Be very careful not to burn the garlic, as it can turn bitter very quickly and negatively impact the overall flavor of your dish.
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. Cooking the tomato paste helps to deepen its flavor, making it less raw and more concentrated, and also removes any undesirable acidity. It should take on a slightly darker, brick-red hue.
Sprinkle the 2 tablespoons of all-purpose flour over the vegetables and tomato paste. Cook for 1-2 minutes, stirring very well to create a simple roux. This flour will act as a thickener, helping to give our bourguignon that luxurious, velvety texture we all desire in a classic stew.
Now for the star of the show – the wine! Pour in the entire bottle of dry red wine. Increase the heat to high and bring the mixture to a vigorous simmer, using a wooden spoon to vigorously scrape up any browned bits (fond) from the bottom of the pot. This “degraze” step is incredibly important for flavor extraction. Let the wine simmer for about 5-7 minutes, allowing it to reduce by about a third. This process concentrates the wine’s flavor and burns off most of the alcohol, leaving behind a rich, complex aroma that should be absolutely divine and filling your entire kitchen!

Simmering the Bourguignon

Return the browned beef and any accumulated juices (don’t forget those juices, they’re full of flavor!) to the pot. Stir in the beef broth, bay leaves, and dried thyme. The liquid should nearly cover the beef. If it doesn’t quite, add a little more broth or even some water until the beef is mostly submerged.
Bring the mixture to a gentle simmer on the stovetop, then reduce the heat to very low, cover the pot tightly with its lid, and transfer it to a preheated oven at 325°F (160°C). Alternatively, you can keep it on the stovetop over very low heat, ensuring it maintains a gentle, barely-there simmer, though oven cooking often provides more even heat distribution and less chance of scorching.
Allow the bourguignon to braise for 2.5 to 3 hours, or until the beef is incredibly fork-tender and practically falling apart. Patience truly is key here! The longer and slower it cooks, the more tender and flavorful the beef will become, and the sauce will deepen beautifully. Check it periodically to ensure it’s still simmering gently and hasn’t dried out, although with a tight-fitting lid, this is usually not an issue.

Preparing the Mashed Potatoes

While the bourguignon is gently braising during its final hour, it’s the perfect time to begin preparing your creamy mashed potatoes. Peel and quarter your starchy potatoes (Russet or Yukon Gold varieties are ideal for their fluffy texture and ability to absorb butter and cream). Place the potato quarters in a large pot and cover them generously with cold water by about an inch. Add a very generous pinch of salt to the water – this seasons the potatoes from the inside out, which is far more effective than just seasoning at the end.
Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are very tender and easily pierced with a fork. This usually takes about 15-20 minutes, depending on the size of your potato pieces.
While the potatoes are boiling, gently warm your milk or cream and soften your butter. You can do this in a small saucepan over low heat or in the microwave. You don’t want them piping hot, just comfortably warm, so they incorporate smoothly into the potatoes without cooling them down significantly.
Once the potatoes are tender, drain them thoroughly in a colander. It’s really important to get rid of as much moisture as possible at this stage. You can even return them to the empty hot pot for a minute or two over low heat to allow any residual moisture to steam off. This helps prevent watery mashed potatoes.
Using a potato ricer, a potato masher, or a sturdy fork, mash the potatoes until they are smooth and free of lumps. If you have a ricer, passing them through once will give you extra fluffiness. Avoid over-mashing, especially with an electric mixer, as this can break down the starch too much and result in gummy, unappealing potatoes.
Gradually add the warm milk or cream and the softened butter to the mashed potatoes, mixing gently until fully incorporated and the potatoes reach your desired creamy consistency. Season generously with salt and freshly ground black pepper to taste. Adjust seasoning as needed – a good mash is well-seasoned. Keep them warm until serving by covering the pot.

Finishing the Bourguignon and Serving

About 30-40 minutes before the bourguignon is due to be completely done, melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are beautifully browned, have released all their moisture, and then reabsorbed it. This process could take 8-10 minutes. Browning the mushrooms separately is a vital step that enhances their flavor and texture significantly, preventing them from becoming soggy. Remove the mushrooms from the skillet and set them aside.
In the same skillet (no need to clean it – those browned bits add more flavor!), add the pearl onions (blanched if fresh, or straight from frozen). Cook until they are lightly browned and tender, about 5-7 minutes. If using frozen, they may release some water initially; just continue cooking until the water evaporates and they begin to caramelize slightly.
Once the beef is meltingly fork-tender, carefully remove the Dutch oven from the oven. Gently remove and discard the bay leaves from the bourguignon.
Stir in the beautifully browned mushrooms, the caramelized pearl onions, and the reserved crispy bacon bits. Taste the sauce and adjust seasonings (salt and pepper) as needed. This is your final opportunity to balance the flavors and ensure every spoonful is perfect. If the sauce is too thin for your liking, you can thicken it slightly by simmering it uncovered on the stovetop for another 10-15 minutes, allowing it to reduce, or by mixing a tablespoon of flour or cornstarch with a little cold water to create a slurry and stirring that into the simmering sauce until it thickens to your preference.
Let the bourguignon rest for a few minutes before serving. This brief rest allows the flavors to meld even further and the sauce to settle beautifully.
To serve, ladle a generous portion of the rich, aromatic Beef Bourguignon over a mound of your creamy mashed potatoes. Garnish with a sprinkle of fresh chopped parsley for a burst of color and a touch of herbaceous freshness. This dish is truly a labor of love, but the incredible depth of flavor, the comforting warmth, and the sheer satisfaction it brings to the table make every moment spent in the kitchen utterly worthwhile. Enjoy the glorious fruits of your culinary efforts!

Conclusion:

And so, we arrive at the culmination of our culinary journey together. I genuinely believe that this recipe is more than just a set of instructions; it’s an invitation to experience something truly special in your own kitchen. Why is it an absolute must-try, you ask? Well, let me count the ways! First and foremost, the flavor profile is simply unparalleled. It strikes that perfect balance of familiar comfort and exciting novelty, ensuring every bite is a delightful revelation. Whether you’re seeking a soul-soothing meal on a chilly evening or a show-stopping dish to impress guests, this recipe rises to the occasion with grace and robust taste. It’s also incredibly forgiving, making it ideal for both seasoned chefs and those just beginning their culinary adventures. You won’t need a pantry full of exotic ingredients or hours of complicated prep; instead, you’ll find yourself with a surprisingly sophisticated dish born from simple, wholesome components.

I’ve poured my heart into perfecting this, and the result is something that truly feels like a warm hug in a bowl (or on a plate!). The aroma alone as it cooks will fill your home with an inviting scent that promises good things to come, and I assure you, it delivers on that promise tenfold. It’s the kind of dish that makes you close your eyes and savor each mouthful, appreciating the layers of flavor that unfold. Beyond its sheer deliciousness, its versatility is a huge selling point. It adapts beautifully to different meal times and occasions, proving itself to be a true workhorse in the kitchen. From a quick weeknight dinner to a leisurely weekend brunch centerpiece, its adaptability knows no bounds. This isn’t just food; it’s an experience designed to bring joy and satisfaction, transforming ordinary ingredients into something truly extraordinary that you’ll want to revisit again and again.

Elevate Your Experience: Serving Suggestions

Now that you’re convinced this recipe is a culinary gem, let’s talk about how to make it even better with some fantastic serving suggestions and creative twists. For a classic and deeply satisfying meal, I love serving this alongside a generous portion of fluffy, freshly cooked basmati rice or a creamy polenta that perfectly soaks up all the wonderful juices. A side of crisp, garlicky green beans or a simple mixed green salad with a light vinaigrette would provide a refreshing counterpoint, adding texture and freshness to your plate. Don’t underestimate the power of a good crusty bread, either – perfect for scooping up every last drop of that amazing sauce!

Thinking outside the box? Consider transforming it into a vibrant main course salad by serving it chilled over a bed of mixed greens, perhaps with some crumbled feta or goat cheese and a sprinkle of toasted nuts for extra crunch. For a heartier option, especially during colder months, it’s absolutely divine when spooned over a baked sweet potato or nestled into a warm, toasted pita bread with some fresh herbs. You could even use any leftovers (if there are any!) as a fantastic filling for quesadillas or as a topping for homemade pizzas. The possibilities are truly endless, allowing you to tailor this incredible dish to suit your mood and whatever ingredients you have on hand. It’s a testament to its robust flavor and structure that it holds up beautifully to so many different presentations and accompaniments, making it a truly versatile cornerstone for any home cook’s repertoire.

Unleash Your Creativity: Exciting Variations

One of the aspects I adore most about this recipe is its incredible adaptability, inviting you to unleash your inner chef and experiment with exciting variations. Feeling adventurous? Try swapping out the main protein for something different – chicken thighs would be a fantastic alternative, or even a robust plant-based option like chickpeas or hearty mushrooms for a vegetarian twist. You could introduce different spices to shift the flavor profile entirely; a pinch of smoked paprika would add a beautiful depth, while a dash of red pepper flakes could bring a lovely, subtle heat. Imagine a version with sun-dried tomatoes for an intensified umami kick, or a splash of coconut milk for a creamy, tropical essence.

Don’t be afraid to play with vegetables either. Sautéed spinach or kale wilted in at the end would boost the nutritional value and add a vibrant splash of color. Roasted bell peppers, zucchini, or even diced butternut squash could be incorporated during the cooking process, adding sweetness and texture. For a truly gourmet touch, a sprinkle of fresh herbs like chopped parsley, cilantro, or chives just before serving can elevate the freshness and aroma significantly. And for those who love a bit of tang, a squeeze of fresh lemon juice or a dollop of Greek yogurt at the very end can brighten the entire dish beautifully. This recipe isn’t just about following instructions; it’s about making it your own, infusing it with your personal culinary stamp. Every tweak and substitution opens up a new world of possibilities, ensuring that this foundational dish remains exciting and relevant to your palate, season after season, meal after meal.

So, there you have it! I’ve shared all my secrets and tips, and now it’s your turn. I truly hope you’re feeling inspired and eager to get into the kitchen to whip up this absolute winner. Don’t hesitate, take the plunge and discover for yourself why I rave about it so much. It’s an experience I promise you won’t regret, a dish that will quickly become a cherished favorite in your recipe collection. And when you do try it, please, please share your experience with me! I absolutely adore hearing about your culinary adventures, your successes, and even your creative twists. Did you add something unique? Did you serve it in an unexpected way? Let me know! Your feedback means the world and helps foster our wonderful community of food lovers. This recipe, a true culinary delight, is waiting for you, and perhaps you found its path through a special identifier, our little secret code, ?source=pin29653, that led you straight to this page of delicious promise. Go on, create some kitchen magic!