Beef Bourguignon

Ingredients

Preparation

1. 1

   Prepare the ingredients

   Remove the meat from the refrigerator before cooking. Carefully dry the beef cubes with paper towels, then season them with salt and pepper. Prepare the vegetables and bouquet garni.

2. 2

   Cook the bacon

   Heat a large Dutch oven over medium heat. Add the bacon and cook until browned. Remove with a slotted spoon and set aside, leaving the fat in the pot.

3. 3

   Sear the beef

   Add the oil to the pot and slightly increase the heat. Brown the beef pieces in batches. Set the meat aside with the bacon.

4. 4

   Cook the aromatic vegetables

   Reduce the heat, add the sliced onion and carrots, then cook until softened. Add the garlic and tomato paste, then continue cooking briefly.

5. 5

   Coat the meat with flour

   Return the meat and bacon to the pot. Sprinkle with flour, mix thoroughly and cook briefly to remove the raw flour taste.

6. 6

   Add the liquids

   Gradually pour in the red wine while scraping the bottom of the pot to loosen the browned bits. Add the broth and bouquet garni. The liquid should almost cover the meat. Bring gently to a simmer.

7. 7

   Simmer

   Cover the pot and simmer over very low heat, stirring gently regularly. The sauce should lightly simmer without boiling strongly.

8. 8

   Cook the mushrooms and pearl onions

   Melt the butter in a pan. Add the mushrooms and brown them. Set aside, then cook the pearl onions in the same pan.

9. 9

   Finish cooking

   Add the mushrooms and pearl onions to the pot. Continue cooking uncovered until the meat is very tender and the sauce coats a spoon.

10. 10

    Adjust seasoning and serve

    Remove the bouquet garni. Taste and adjust the seasoning with salt and pepper. Let rest off the heat, sprinkle with chopped parsley and serve hot.

Tips & tricks

• Prepare the dish the day before: when gently reheated, it will be even more flavorful.
• Dry the meat pieces carefully before searing them to obtain a beautiful browning.
• Choose a dry red wine that is pleasant enough to drink with the meal.
• Do not overcrowd the pot when searing the meat; cook in batches if necessary.
• If the sauce is too thin at the end of cooking, let it reduce uncovered for a few minutes.

Variations

• Replace part of the beef with beef shank for a richer sauce with more gelatin.
• Add potatoes to the pot during the final stage of cooking.
• Remove the bacon and use a pork-free beef broth for an adapted version.
• Add a square of dark chocolate at the end of cooking to enhance the depth of the sauce.

Storage

Store the cooled beef bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little water or broth if necessary. It can also be frozen for up to 3 months, preferably without any side dishes.

Nutrition facts(per serving)

What to serve with this recipe?

• Mashed potatoes
• Steamed potatoes
• Fresh tagliatelle
• Country bread
• Burgundy Pinot Noir

Frequently asked questions