# Beef Bourguignon

- Servings: 4 servings
- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

- 200 g smoked ventreche bacon
- 12 whole chestnut mushroom
- 12 whole silverskin onion
- beef cheek, large dice
- 1 whole carrot, peeled, large dice
- 1 whole onion, peeled, large dice
- 1 whole celery, large dice
- 1 whole garlic, bulb, split
- 1 bunch fresh thyme
- plain flour (optional)
- 750 ml pinot noir red wine
- 1 l double-brown chicken stock
- 1 bunch flat-leaf parsley, chopped
- maldon salt (optional)
- black pepper (optional)
- oil (optional)

## Instructions

1. Render the bacon lardons in a heavy braising pan until deeply browned and crisp, then remove and reserve, keeping the rendered fat in the pan.
2. Add silverskin onions and mushrooms to the pan and cook gently until colored; remove and reserve as garnish.
3. Season the beef cheeks with salt, pepper, and a light dusting of flour; shake off excess flour.
4. Sear the beef in batches in the reserved bacon fat, ensuring they have space to brown without overcrowding.
5. Remove the beef and add the carrot, onion, and celery to the pan to color them quickly without cooking through.
6. Return the beef to the pan, add the red wine and reduce by half, then add the chicken stock until the meat is partially submerged.
7. Add the garlic and thyme, cover with a cartouche, and braise in the oven at 155-160°C for 3 hours.
8. Remove the beef and strain the vegetables and herbs; reduce the liquid in the pan until glossy.
9. Return the beef and the reserved garnish (bacon, mushrooms, onions) to the sauce, simmer to glaze, and finish with fresh parsley.

## Source

- Original video: https://youtu.be/dBG8JMIT09g?si=YasGeeSRFKOlc0ud
- Creator: Adam Byatt
- Recipe page: https://www.cliprecipe.com/recipe/1d8c2762-556a-44a4-9c6c-275f96085d2b
- Extracted: 2026-10-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt