Boeuf Bourguignon (halal, without wine)

Name: Boeuf Bourguignon (halal, without wine)
Total time: 210 min
Yield: 6
Cuisine: International
Ingredients: 1.2 kg beef (chuck or neck), cut into 4 cm cubes; 150 g beef bacon, diced; 2 tbsp oil and 1 tbsp butter; 2 carrots, cut into rounds; 1 onion, chopped, and 3 cloves garlic; 2 tbsp flour and 1 tbsp tomato paste; 2 cups (500 ml) 100% red grape juice, no added sugar; 1½ cups (400 ml) beef stock; 1 tbsp apple cider vinegar or lemon juice (for the acidity wine would give); 4 sprigs thyme and 2 bay leaves; 300 g white mushrooms and 250 g small pearl onions; chopped parsley, salt and black pepper to taste

Recipe No.: W-73

InternationalFrench210 minServes 6

Burgundy is a French region famous for its wine, and the dish carries its name, but historians think it is probably not an old regional recipe: since the 19th century "bourguignon" has meant cooking in red wine with a garnish of mushrooms and small onions, the earliest documented mention of the dish dates to around 1867, and it was only considered a Burgundian speciality in the 20th century. Julia Child and her co-authors introduced it to the wider world in "Mastering the Art of French Cooking" in 1961. It is said to taste even better the next day. In our kitchen we replace the wine with red grape juice, stock and a touch of acidity, so the rich sauce and melting beef remain and the dish is halal.

Burgundy, France — The name is tied to Burgundy, a region known for its wine, but the dish is probably not an old regional recipe from there; here the wine is replaced with grape juice

Origin of the dish: Burgundy, France — The name is tied to Burgundy, a region known for its wine, but the dish is probably not an old regional recipe from there; here the wine is replaced with grape juice

Photo: Bœuf bourguignon 06.JPG by Arnaud 25, CC BY-SA 4.0 (Wikimedia Commons)

Ingredients for Boeuf Bourguignon

1.2 kgbeef (chuck or neck), cut into 4 cm cubes
150 gbeef bacon, diced
2 tbspoil and 1 tbsp butter
2carrots, cut into rounds
1onion, chopped, and 3 cloves garlic
2 tbspflour and 1 tbsp tomato paste
2 cups(500 ml) 100% red grape juice, no added sugar
1½ cups(400 ml) beef stock
1 tbspapple cider vinegar or lemon juice (for the acidity wine would give)
4 sprigsthyme and 2 bay leaves
300 gwhite mushrooms and 250 g small pearl onions
chopped parsley, salt and black pepper to taste

Method

Heat the oven to 160°C. Pat the beef very dry and season with salt and pepper.
In a heavy ovenproof pot, brown the bacon in the oil for 5 minutes and remove, then brown the beef in batches until deep brown all over.
In the same fat, stir the carrots and onion for 5 minutes, then add the garlic and tomato paste for 1 minute.
Return the beef and bacon, sprinkle in the flour and stir for 2 minutes.
Add the grape juice, stock, vinegar, thyme and bay leaves, until the liquid nearly covers the beef.
Cover the pot and place in the oven for 2½–3 hours until the beef is very tender.
Half an hour before the end, brown the mushrooms and pearl onions in the butter and add them to the pot, and skim the fat floating on the surface with a spoon.
Remove the thyme and bay leaves, adjust the salt and scatter the parsley. Serve with mashed potatoes, rice or pasta. Halal note: no wine in this recipe; the grape juice, stock and vinegar give the same depth.

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