Bœuf Bourguignon (Alcohol-Free)

Method

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1. 1Pat the beef very dry with paper towels and season with salt and pepper. Preheat the oven to 160 °C.
2. 2In a heavy, lidded ovenproof pot (cast iron is ideal), fry the beef bacon in 1 tbsp oil for 2-3 minutes if using, then remove. Add the remaining oil and brown the beef in 3-4 batches until deep brown on all sides, 5-6 minutes per batch; set aside.
3. 3In the same pot, cook the carrots and onion for 5 minutes. Add the garlic and tomato paste for 1 minute, then sprinkle in the flour and stir for 1 minute more.
4. 4Pour in the grape juice, stock and vinegar, scraping up the browned bits from the bottom with a wooden spoon. Return the beef and bacon, add the thyme and bay leaves; the liquid should almost cover the meat.
5. 5Bring to a simmer, cover and transfer to the oven for 2 1/2-3 hours, until the beef falls apart easily with a fork.
6. 6About 20 minutes before the end, melt the butter in a frying pan and cook the pearl onions for 8-10 minutes until golden all over. Add the mushrooms and sauté for 6-8 minutes more, until their liquid has evaporated and they are browned.
7. 7Take the pot out of the oven and remove the bay leaves. If the sauce doesn't coat the back of a spoon, simmer it uncovered on the stove for 10 minutes to reduce; adjust the salt.
8. 8Stir in the mushrooms and onions, scatter with parsley and serve with boiled potatoes, mashed potatoes or crusty bread.