# Beef Bourguignon

An ultimate Beef Bourguignon using three different cuts of beef, layered French techniques, and chef-level finesse to elevate this classic dish.

- Cuisine: French
- Category: Dinner
- Language: en

## 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

## Instructions

1. Lightly flour the meat and tap off any excess.
2. In a Dutch oven, heat oil over medium heat and brown the meat in batches. Set aside.
3. Add 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.
4. Add the entire bottle of red wine to the Dutch oven and reduce by 50%.
5. Return the meat, vegetables, and herbs to the Dutch oven. Cover with beef stock.
6. Bring to a simmer, place a cartouche and lid, then bake in a 160°C oven for 4-6 hours until meat is tender.
7. Remove from oven and let the meat cool in the liquid.
8. Strain the meat and vegetables from the liquid. Reserve the meat and discard the carrots, onions, herbs, and garlic.
9. Place the liquid back into a pan and slowly reduce until it reaches a coating consistency, skimming off fat and impurities.
10. In a sauté pan, melt butter and cook the button mushrooms until tender. Set aside.
11. In the same pan, cook lardons until golden and crispy. Remove and set aside, leaving fat in the pan.
12. In the same pan, add pearl onions and butter, and cook until tender and lightly golden.
13. Add the meat back into the pan with the reduced sauce. Add the mushroom and bacon mix.
14. Garnish with parsley and gently warm through.
15. Serve with mash.

## Equipment

- Large heavy bottom pan
- Dutch oven
- Sauté pans
- Sieve
- Cartouche

## 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.

## Source

- Original video: https://youtu.be/fVvYTWAHoBQ?si=s-yjpEe6h1ca9RcN
- Recipe page: https://www.cliprecipe.com/recipe/9cb6fbcc-0105-4c1f-b43d-137d697b7c3a
- Extracted: 2025-12-15

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