Bœuf à la Bourguignon

210 mins
Serves 4
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Directions

  1. 1Cut 750g of beef chuck into large chunks. Season with sea salt.
  2. 2Cut 750g of beef chuck into large chunks. Season with sea salt.
  3. 3Cut 750g of beef chuck into large chunks. Season with sea salt.
  4. 4Marinate beef in a bottle of red wine for 3-4 hours in the fridge.
  5. 5Marinate beef in a bottle of red wine for 3-4 hours in the fridge.
  6. 6Marinate beef in a bottle of red wine for 3-4 hours in the fridge.
  7. 7Finely dice 1 white onion, 2 large carrots, 3 sticks celery, and halve 1 garlic bulb.
  8. 8Finely dice 1 white onion, 2 large carrots, 3 sticks celery, and halve 1 garlic bulb.
  9. 9Finely dice 1 white onion, 2 large carrots, 3 sticks celery, and halve 1 garlic bulb.
  10. 10Dice some smoked pancetta.
  11. 11Dice some smoked pancetta.
  12. 12Dice some smoked pancetta.
  13. 13Cook pancetta in a casserole dish until golden and crispy, then remove. Increase the pan heat.
  14. 14Cook pancetta in a casserole dish until golden and crispy, then remove. Increase the pan heat.
  15. 15Cook pancetta in a casserole dish until golden and crispy, then remove. Increase the pan heat.
  16. 16Remove beef from marinade, pat dry thoroughly, and sear it in batches with beef tallow for 2 minutes per side until caramelized.
  17. 17Remove beef from marinade, pat dry thoroughly, and sear it in batches with beef tallow for 2 minutes per side until caramelized.
  18. 18Remove beef from marinade, pat dry thoroughly, and sear it in batches with beef tallow for 2 minutes per side until caramelized.
  19. 19Add onions to the pan and sauté for 10 minutes, then add carrots, celery, and garlic and saute for 3-4 minutes.
  20. 20Add onions to the pan and sauté for 10 minutes, then add carrots, celery, and garlic and saute for 3-4 minutes.
  21. 21Add onions to the pan and sauté for 10 minutes, then add carrots, celery, and garlic and saute for 3-4 minutes.
  22. 22Pour in the reserved red wine marinade, add the seared beef, beef stock, rosemary, thyme, bay leaves, and crispy pancetta. Simmer on low for 3 hours with the lid on.
  23. 23Pour in the reserved red wine marinade, add the seared beef, beef stock, rosemary, thyme, bay leaves, and crispy pancetta. Simmer on low for 3 hours with the lid on.
  24. 24Pour in the reserved red wine marinade, add the seared beef, beef stock, rosemary, thyme, bay leaves, and crispy pancetta. Simmer on low for 3 hours with the lid on.
  25. 25Meanwhile, char pearl onions and mushrooms in beef tallow and set aside.
  26. 26Meanwhile, char pearl onions and mushrooms in beef tallow and set aside.
  27. 27Meanwhile, char pearl onions and mushrooms in beef tallow and set aside.
  28. 28After 2 hours of simmering, remove beef, add pearl onions, mushrooms, and potatoes. Simmer for another hour.
  29. 29After 2 hours of simmering, remove beef, add pearl onions, mushrooms, and potatoes. Simmer for another hour.
  30. 30After 2 hours of simmering, remove beef, add pearl onions, mushrooms, and potatoes. Simmer for another hour.
  31. 31Add chopped parsley and a slurry of flour and water to thicken. Add beef back to the stew to warm through.
  32. 32Add chopped parsley and a slurry of flour and water to thicken. Add beef back to the stew to warm through.
  33. 33Add chopped parsley and a slurry of flour and water to thicken. Add beef back to the stew to warm through.
  34. 34Serve and garnish with parsley.
  35. 35Serve and garnish with parsley.
  36. 36Serve and garnish with parsley.

Ingredients

  • 750 g beef chuck
  • 750 g beef chuck
  • 750 g beef chuck
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 bottle burgundy red wine
  • 1 bottle burgundy red wine
  • 1 bottle burgundy red wine
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 3 sticks celery
  • 3 sticks celery
  • 3 sticks celery
  • 1 garlic bulb
  • 1 garlic bulb
  • 1 garlic bulb
  • 1 amount unspecified smoked pancetta
  • 1 amount unspecified smoked pancetta
  • 1 amount unspecified smoked pancetta
  • 1 amount unspecified beef tallow
  • 1 amount unspecified beef tallow
  • 1 amount unspecified beef tallow
  • 500 g beef stock
  • 500 g beef stock
  • 500 g beef stock
  • 1 amount unspecified rosemary
  • 1 amount unspecified rosemary
  • 1 amount unspecified rosemary
  • 1 amount unspecified thyme
  • 1 amount unspecified thyme
  • 1 amount unspecified thyme
  • 1 amount unspecified bay leaves
  • 1 amount unspecified bay leaves
  • 1 amount unspecified bay leaves
  • 1 amount unspecified pearl onions
  • 1 amount unspecified pearl onions
  • 1 amount unspecified pearl onions
  • 1 amount unspecified chestnut mushrooms
  • 1 amount unspecified chestnut mushrooms
  • 1 amount unspecified chestnut mushrooms
  • 1 amount unspecified baby new potatoes
  • 1 amount unspecified baby new potatoes
  • 1 amount unspecified baby new potatoes
  • 1 amount unspecified parsley
  • 1 amount unspecified parsley
  • 1 amount unspecified parsley
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 4 tbsp water
  • 4 tbsp water
  • 4 tbsp water

Equipment

knifecutting boardbaking sheetwire rackcorkscrewwine decantermixing bowlplastic wrapstrainerpaper towelscasserole dishwooden spoontongs