Bœuf Bourguignon Sans Vin v1.0
Chuck, separately braised skirt steak, unsmoked pancetta, vegetables and mushrooms in a rich stock-based sauce. We make it without wine or added sugar. The sauce usually needs no thickener either.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Bœuf Bourguignon Sans Vin v1.0
4 people · About 3–3½ hours total; the main casserole simmers for 2½–3 hours
Equipment: Heavy-based casserole, smaller saucepan and frying pan
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Meat and stock
- 650 g beef chuck
- 350 g skirt steak
- 60 g unsmoked pancetta
- approx. 3.3 dl ready-to-use beef stock, more as needed
- Olive oil for browning
- Butter, optional
Vegetables
- approx. 1½ yellow onions
- approx. ⅔–1½ carrots
- ⅔ small sweet potato, or half if large
- approx. 2–2½ medium waxy potatoes – provisional amount
- 2 garlic cloves
- 167–200 g button or chestnut mushrooms – provisional amount
Flavour
- 1⅓–2 tbsp tomato purée – provisional amount
- approx. 1½–2 bay leaves
- 1⅓–2 tbsp soy sauce
- ⅓–⅔ tsp Worcestershire sauce
- Salt and black pepper to taste
Allergens: Soy sauce may contain soya and wheat. Worcestershire sauce may contain fish. Check stock and pancetta. Milk if butter is used.
Method
Prepare the meat
Cut chuck into pieces about 2 × 2 to 2 × 3 cm. Some variation in thickness is fine. Keep skirt steak in one whole piece for browning and separate braising. Slice it only after braising, before adding to the main casserole.
Brown the chuck
Heat olive oil in a frying pan and brown chuck in batches. Transfer to the main casserole. Deglaze the pan with a little water or beef stock, scraping up the browned flavour, and pour over the meat. You can also brown directly in the casserole.
Pancetta and onion
Gently cook pancetta until its fat renders. Add chopped onion and carrot and cook until the onion softens. Add finely chopped garlic near the end. Stir in tomato purée and cook for 2–3 minutes.
Build the main casserole
Add the vegetable mixture to the chuck. Add waxy potatoes, finely diced sweet potato, stock, bay leaves, soy sauce and Worcestershire sauce. The sweet potato should be discreet, without dominating. Stock need not cover all the meat. Add water or stock if the liquid becomes too low.
Start separately braising the skirt steak
Place the main casserole over low heat so it begins simmering under its lid. While it cooks, brown the whole skirt steak in olive oil and deglaze the frying pan. Put meat and juices in a smaller saucepan and add water or stock to about two thirds of the way up the whole piece. Braise gently, covered, for about 60 minutes until tender. Keep all the braising liquid. Do this alongside the main casserole, not after it has finished.
Simmer for 2½–3 hours
Count cooking time from when the main casserole begins simmering. Cook gently over low heat with the lid on. Stir carefully and check liquid occasionally. The chuck should become tender; tenderness determines final serving time. Potato and sweet potato contribute natural thickening.
Mushrooms for the last hour
Cut mushrooms and dry-fry in a hot pan until their liquid evaporates. A little butter at the end is optional. Add to the main casserole with about 60 minutes remaining.
Bring the meats together
Lift out the braised skirt steak and cut across the grain into suitable pieces. Add meat and all braising liquid to the main casserole for the final 15 minutes. Let everything simmer together.
Season
Remove bay leaves and any whole piece of pork belly. Season with salt and pepper. Mash some potato pieces into the sauce if thin; add water or stock if thick.
https://sapidus.no/en/oppskrifter/boeuf-bourguignon-sans-vin
About portions and timing
Cuisine: French-inspired
Estimated timing: about 15 min preparation · about 180 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Cut chuck into pieces about 2 × 2 to 2 × 3 cm. Some variation in thickness is fine. Keep skirt steak in one whole piece for browning and separate braising. Slice it only after braising, before adding to the main casserole.
Heat olive oil in a frying pan and brown chuck in batches. Transfer to the main casserole. Deglaze the pan with a little water or beef stock, scraping up the browned flavour, and pour over the meat. You can also brown directly in the casserole.
Gently cook pancetta until its fat renders. Add chopped onion and carrot and cook until the onion softens. Add finely chopped garlic near the end. Stir in tomato purée and cook for 2–3 minutes.
Add the vegetable mixture to the chuck. Add waxy potatoes, finely diced sweet potato, stock, bay leaves, soy sauce and Worcestershire sauce. The sweet potato should be discreet, without dominating. Stock need not cover all the meat. Add water or stock if the liquid becomes too low.
Place the main casserole over low heat so it begins simmering under its lid. While it cooks, brown the whole skirt steak in olive oil and deglaze the frying pan. Put meat and juices in a smaller saucepan and add water or stock to about two thirds of the way up the whole piece. Braise gently, covered, for about 60 minutes until tender. Keep all the braising liquid. Do this alongside the main casserole, not after it has finished.
Count cooking time from when the main casserole begins simmering. Cook gently over low heat with the lid on. Stir carefully and check liquid occasionally. The chuck should become tender; tenderness determines final serving time. Potato and sweet potato contribute natural thickening.
Cut mushrooms and dry-fry in a hot pan until their liquid evaporates. A little butter at the end is optional. Add to the main casserole with about 60 minutes remaining.
Lift out the braised skirt steak and cut across the grain into suitable pieces. Add meat and all braising liquid to the main casserole for the final 15 minutes. Let everything simmer together.
Remove bay leaves and any whole piece of pork belly. Season with salt and pepper. Mash some potato pieces into the sauce if thin; add water or stock if thick.
Get to know the spices in this dish
About this version
Home-tested in the Sapidus kitchen. Mushroom, tomato purée and potato amounts are standardised in the website recipe. The original 1.5 kg meat quantity is stated to serve 6–8; scaling uses 6 as its starting point.
Good to know before you cook
Fixed meat ratio
Use chuck and skirt steak in a 65/35 ratio. Olive oil is standard; butter is optional. No thyme, rosemary or added sugar.
Unsmoked pork belly as an alternative
Replace pancetta with a piece of unsmoked pork belly cooked in the stew and removed before serving.
Schedule for a 3-hour simmer
00:00: The main casserole begins simmering. 01:00: Start browning and braising skirt steak. 02:00: Add mushrooms. 02:45: Add skirt steak and liquid. 03:00: Check tenderness and season.
Stock according to consistency
The original stew may need up to two 5 dl jars of stock. Adjust to the size of your pot and how thick you want the sauce. We use no thickener as standard.
Red wine version later
Au Vin Rouge is planned as a separate version to test. We are keeping the wine-free original as it is.
Thicken with potatoes already in the stew
Mash a couple of cooked potato pieces with a little sauce and stir back into the casserole. Simmer for about 5 minutes before assessing consistency. This is our first choice, adding body without changing the flavour much.
Good flavour but still a thin sauce?
Use a little cornflour (cornstarch) if needed. Start with 1 tsp mixed with 1 tbsp cold water per 5 dl sauce. This applies to the sauce itself, not the whole casserole volume including meat and vegetables. Stir the slurry again just before use and add gradually, stirring gently. Simmer for 1–2 minutes before considering more. Do not sprinkle dry cornflour directly into the casserole; it may form lumps.
Thin sauce and weak flavour? Reduce it
Simmer the sauce uncovered until both flavour and consistency are right. Ideally remove the tender meat first and return when the sauce is ready. Wait until after reduction to add salt; it concentrates as water evaporates.