Boeuf Bourguignon Sans Alcohol

Since the weather are getting colder by each day now, I'm quite stuck what to cook for dinner. Tired of soup and rice or pasta, Louisa suggested that I should cook beef bourguignon for dinner, it 's her favourite dish at the moment. I'm ok with idea since I have everything in the freezer and in the fridge, well my recipe is quite simple, no need to add pearl onion or wine.

Pair it with either potato gratin, potato purée or just simple pasta, c'est un régal

Beef Bourguignon

2 kgs of beef chuck, trimmed and cubed
2 large onion, squared
2-3 large garlic cloves, crushed
2-3 large carrot, peeled and cut chunck
500 g white mushroom, sliced
2 tbsp tomato paste
1 cube chicken stock
Enough water to cover the meat
2-3 bay leaves
1 tbsp fresh or dried thyme
2-3 tbsp all purpose flour
Salt and pepper
2-3 tbsp olive oil

Heat oil in a large sauté pan, brown beef in batches, turn the beef once it browned and turn. Once brown, remove beef from the pan. When all the beef are browned, add onions and chopped carrots, stir then add chopped garlic and tomato paste. Cook for 2-3 minutes, stir frequently.

Add browned beef back to the pan, add chicken cube and enough liquid to cover the beef. Add bay leaves and thyme. Cover and bring to simmer. Cook until the beef are tender.

When the beef are cooked, remove all the beef and carrots from the pan. Add flour to the sauce to thicken it. Replace the beef and carrots back and add mushroom. Continue to  simmer the sauce and add salt and pepper.

Serve hot.