Delicious Beef Bourguignon without the Burgundy

Enjoy a rich and flavorful Beef Bourguignon without the need for burgundy wine. This classic French dish is made with tender chunks of beef, aromatic vegetables, and a luscious sauce. Perfect for a cozy family dinner or a special occasion, this recipe will transport you to the heart of France.

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 6 slices bacon, chopped
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup red grape juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound small potatoes, halved
• 8 ounces mushrooms, sliced
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot with the bacon drippings, add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
3. Add the chopped onion, carrots, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
4. Stir in the tomato paste and cook for an additional minute.
5. Return the bacon and beef to the pot. Add the beef broth, red grape juice, Worcestershire sauce, thyme, and bay leaf. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.
7. After 1 hour, add the potatoes and mushrooms to the pot. Continue to simmer, covered, for an additional 30-45 minutes or until the beef is tender and the potatoes are cooked through.
8. Remove the bay leaf and adjust the seasoning with salt and pepper if needed.
9. Serve the beef bourguignon hot, garnished with chopped fresh parsley.
10. Enjoy!

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