Bœuf à la Bourguignon

Name: Bœuf à la Bourguignon
Total time: 210 min
Yield: 4 servings
Cuisine: French
Ingredients: 750 g beef chuck; 1 pinch sea salt; 1 bottle burgundy red wine; 1 white onion; 2 carrots; 3 sticks celery; 1 garlic bulb; 1 amount unspecified smoked pancetta; 1 amount unspecified beef tallow; 500 g beef stock; 1 amount unspecified rosemary; 1 amount unspecified thyme; 1 amount unspecified bay leaves; 1 amount unspecified pearl onions; 1 amount unspecified chestnut mushrooms; 1 amount unspecified baby new potatoes; 1 amount unspecified parsley; 2 tbsp flour; 4 tbsp water

3h 30m

Serves 4

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Bœuf à la Bourguignon

instagram.com

3h 30m

Serves 4

Directions

1Cut 750g of beef chuck into large chunks. Season with sea salt.
2Marinate beef in a bottle of red wine for 3-4 hours in the fridge.
3Finely dice 1 white onion, 2 large carrots, 3 sticks celery, and halve 1 garlic bulb.
4Dice some smoked pancetta.
5Cook pancetta in a casserole dish until golden and crispy, then remove. Increase the pan heat.
6Remove beef from marinade, pat dry thoroughly, and sear it in batches with beef tallow for 2 minutes per side until caramelized.
7Add onions to the pan and sauté for 10 minutes, then add carrots, celery, and garlic and saute for 3-4 minutes.
8Pour 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.
9Meanwhile, char pearl onions and mushrooms in beef tallow and set aside.
10After 2 hours of simmering, remove beef, add pearl onions, mushrooms, and potatoes. Simmer for another hour.
11Add chopped parsley and a slurry of flour and water to thicken. Add beef back to the stew to warm through.
12Serve and garnish with parsley.

Ingredients

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

Equipment

knifecutting boardbaking sheetwire rackcorkscrewwine decantermixing bowlplastic wrapstrainerpaper towelscasserole dishwooden spoontongs

Bœuf à la Bourguignon

3h 30m

Serves 4

instagram.com

Bœuf à la Bourguignon

instagram.com

3h 30m

Serves 4

Directions

1Cut 750g of beef chuck into large chunks. Season with sea salt.
2Marinate beef in a bottle of red wine for 3-4 hours in the fridge.
3Finely dice 1 white onion, 2 large carrots, 3 sticks celery, and halve 1 garlic bulb.
4Dice some smoked pancetta.
5Cook pancetta in a casserole dish until golden and crispy, then remove. Increase the pan heat.
6Remove beef from marinade, pat dry thoroughly, and sear it in batches with beef tallow for 2 minutes per side until caramelized.
7Add onions to the pan and sauté for 10 minutes, then add carrots, celery, and garlic and saute for 3-4 minutes.
8Pour 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.
9Meanwhile, char pearl onions and mushrooms in beef tallow and set aside.
10After 2 hours of simmering, remove beef, add pearl onions, mushrooms, and potatoes. Simmer for another hour.
11Add chopped parsley and a slurry of flour and water to thicken. Add beef back to the stew to warm through.
12Serve and garnish with parsley.