Beef Bourguignon
Serves 1
Directions
- 1Lightly flour the meat and tap off any excess.
- 2In a Dutch oven, heat oil over medium heat and brown the meat in batches. Set aside.
- 3Add more oil to the Dutch oven, then add vegetables. Turn off heat, cover, and let steam. Add thyme, parsley stems, and bay leaves midway. Scrape brown bits from the bottom, then remove vegetables.
- 4Add the entire bottle of red wine to the Dutch oven and reduce by 50%.
- 5Return the meat, vegetables, and herbs to the Dutch oven. Cover with beef stock.
- 6Bring to a simmer, place a cartouche and lid, then bake in a 160°C oven for 4-6 hours until meat is tender.
- 7Remove from oven and let the meat cool in the liquid.
- 8Strain the meat and vegetables from the liquid. Reserve the meat and discard the carrots, onions, herbs, and garlic.
- 9Place the liquid back into a pan and slowly reduce until it reaches a coating consistency, skimming off fat and impurities.
- 10In a sauté pan, melt butter and cook the button mushrooms until tender. Set aside.
- 11In the same pan, cook lardons until golden and crispy. Remove and set aside, leaving fat in the pan.
- 12In the same pan, add pearl onions and butter, and cook until tender and lightly golden.
- 13Add the meat back into the pan with the reduced sauce. Add the mushroom and bacon mix.
- 14Garnish with parsley and gently warm through.
- 15Serve with mash.
Ingredients
- 750 g Chuck, off the bone, cubed
- 750 g Beef shin
- 750 g Short rib
- 1 large Large onion, thickly cut
- 300 g Pearl onions, peeled
- 4 Carrots, thickly cut
- 6 Garlic cloves, smashed
- 30 g Flour
- 20 g Tomato purée
- 200 g Lardons
- 750 g Beef stock
- 1 bottle Full bodied red wine
- 5 g Thyme
- 5 g Parsley stems
- 3 Bay leaves
- 250 g Small button mushrooms, stems trimmed and quartered
- 20 g Unsalted butter
- Parsley, finely chopped
Equipment
Large heavy bottom panDutch ovenSauté pansSieveCartouche
Tips
- Lightly flour the meat to help develop the crust and thicken the sauce, but only a very light crust.
- Taking the time to properly brown the meat is crucial for developing deep flavor.
- Roast vegetables separately for a better texture and flavor.
- Reduce the red wine separately before adding it to the stew.
- Keep the meat submerged in the liquid during cooking.
- Strain the meat from the sauce and reduce the sauce to the desired consistency.
- Add fresh smoked streaky bacon, mushrooms, and onions at the end for better texture and flavor.
- You can adapt this recipe to different meats and vegetables.
- Layering flavor and cooking techniques is a real restaurant tip.
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