How to Make beef Bourguignon WITHOUT WINE

Julia Child’s Beef Bourguignon is a world renowned classic beef recipe that is made famous by its artful rendition of a simple beef stew.
My version of Julia’s master piece deviates from not incorporating wine ( I put pomegranate molasses as substitute ) and I also modified several steps.
The result is, I can say is equally satisfying as the original form. The softness of the meat falls off from the strips and melts as you take a bite. I really love the distinctive taste of the pomegranate that gives a bit of sour taste and yet blends with a subtle sweet beef flavor.
I can say it’s easy to make but the intricate process makes it all the more desirable and palatable.
➡️INGREDIENTS
2kg beef brisket or chuck steak
Salt & pepper to taste
1 tbsp olive oil
250g bacon
1 large white onion, diced
6 cloves minced garlic (divided)
400g carrots
3 tbsp flour
3/4 cup pomegranate molasses
4 cups beef stock
3 tbsp tomato paste
1 tbsp fresh thyme, finely chopped
1/2 cup parsley, finely chopped (divided)
3 bay leaves
2 tbsp butter
250g Shallots
250g mushrooms
#beefbourguignon #beefstew #alcoholfree
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