1Start by preparing the vegetables: clean and cut the leek, chop a large onion or two smaller ones, cut carrots quite thick, halve the mushrooms, and cut the bacon. Roughly chop the garlic.
2Start by preparing the vegetables: clean and cut the leek, chop a large onion or two smaller ones, cut carrots quite thick, halve the mushrooms, and cut the bacon. Roughly chop the garlic.
3Start by preparing the vegetables: clean and cut the leek, chop a large onion or two smaller ones, cut carrots quite thick, halve the mushrooms, and cut the bacon. Roughly chop the garlic.
4Add some oil to a Dutch oven and heat it up.
5Add some oil to a Dutch oven and heat it up.
6Add some oil to a Dutch oven and heat it up.
7Preheat the oven to a medium temperature.
8Preheat the oven to a medium temperature.
9Preheat the oven to a medium temperature.
10Brown the beef chuck in the hot oil until it has some char, then remove it from the pot.
11Brown the beef chuck in the hot oil until it has some char, then remove it from the pot.
12Brown the beef chuck in the hot oil until it has some char, then remove it from the pot.
13Add the cut bacon to the pot and cook.
14Add the cut bacon to the pot and cook.
15Add the cut bacon to the pot and cook.
16Add the chopped onions, leek, and carrots to the pot and cook for a couple of minutes.
17Add the chopped onions, leek, and carrots to the pot and cook for a couple of minutes.
18Add the chopped onions, leek, and carrots to the pot and cook for a couple of minutes.
19Add the mushrooms to the pot and cook for another minute or two.
20Add the mushrooms to the pot and cook for another minute or two.
21Add the mushrooms to the pot and cook for another minute or two.
22Return the browned beef to the pot.
23Return the browned beef to the pot.
24Return the browned beef to the pot.
25Add whole sprigs of thyme and rosemary to the pot; these will be fished out at the end.
26Add whole sprigs of thyme and rosemary to the pot; these will be fished out at the end.
27Add whole sprigs of thyme and rosemary to the pot; these will be fished out at the end.
28Pour an entire bottle of red wine (Pinot Noir recommended) into the pot.
29Pour an entire bottle of red wine (Pinot Noir recommended) into the pot.
30Pour an entire bottle of red wine (Pinot Noir recommended) into the pot.
31Bring the mixture to a boil and cook for five to ten minutes, scraping the bottom of the pot to deglaze.
32Bring the mixture to a boil and cook for five to ten minutes, scraping the bottom of the pot to deglaze.
33Bring the mixture to a boil and cook for five to ten minutes, scraping the bottom of the pot to deglaze.
34Add a couple of bay leaves to the pot.
35Add a couple of bay leaves to the pot.
36Add a couple of bay leaves to the pot.
37Stir in the tomato paste.
38Stir in the tomato paste.
39Stir in the tomato paste.
40Pour in a litre of beef stock.
41Pour in a litre of beef stock.
42Pour in a litre of beef stock.
43Bring the mixture back to a boil, then put a lid on the pot and transfer it to the preheated oven for two hours.
44Bring the mixture back to a boil, then put a lid on the pot and transfer it to the preheated oven for two hours.
45Bring the mixture back to a boil, then put a lid on the pot and transfer it to the preheated oven for two hours.
46After two hours, remove the pot from the oven. Turn the heat on the stovetop to low.
47After two hours, remove the pot from the oven. Turn the heat on the stovetop to low.
48After two hours, remove the pot from the oven. Turn the heat on the stovetop to low.
49In a separate pan, add a tiny bit of oil and a wedge of butter.
50In a separate pan, add a tiny bit of oil and a wedge of butter.
51In a separate pan, add a tiny bit of oil and a wedge of butter.
52Add peeled pearl onions (or small onions) to the pan and cook until they have a little color on each side.
53Add peeled pearl onions (or small onions) to the pan and cook until they have a little color on each side.
54Add peeled pearl onions (or small onions) to the pan and cook until they have a little color on each side.
55Add a bit of flour to the pan with the onions to create a roux, which will thicken the stew. Let it cool slightly.
56Add a bit of flour to the pan with the onions to create a roux, which will thicken the stew. Let it cool slightly.
57Add a bit of flour to the pan with the onions to create a roux, which will thicken the stew. Let it cool slightly.
58Introduce the roux with the onions to the main stew and stir through.
59Introduce the roux with the onions to the main stew and stir through.
60Introduce the roux with the onions to the main stew and stir through.
61Reduce the stew for at least another half an hour until it reaches a thick, sludge-like consistency.
62Reduce the stew for at least another half an hour until it reaches a thick, sludge-like consistency.
63Reduce the stew for at least another half an hour until it reaches a thick, sludge-like consistency.
64Serve the beef bourguignon, removing the herb stems and bay leaves before plating. It pairs well with mashed potatoes.
65Serve the beef bourguignon, removing the herb stems and bay leaves before plating. It pairs well with mashed potatoes.
66Serve the beef bourguignon, removing the herb stems and bay leaves before plating. It pairs well with mashed potatoes.
Ingredients
beef chuck
beef chuck
beef chuck
pearl onions
pearl onions
pearl onions
French shallots
French shallots
French shallots
1 leek
1 leek
1 leek
1 onion
1 onion
1 onion
carrots
carrots
carrots
mushrooms
mushrooms
mushrooms
bacon
bacon
bacon
garlic
garlic
garlic
oil
oil
oil
flour or cornstarch
flour or cornstarch
flour or cornstarch
thyme
thyme
thyme
rosemary
rosemary
rosemary
1 bottle red wine (Pinot Noir recommended)
1 bottle red wine (Pinot Noir recommended)
1 bottle red wine (Pinot Noir recommended)
2 bay leaves
2 bay leaves
2 bay leaves
tomato paste
tomato paste
tomato paste
1 litre beef stock
1 litre beef stock
1 litre beef stock
salt
salt
salt
butter
butter
butter
Equipment
Dutch ovenovenbowlsinktongs
Tips
If you're not a wine person, swap red wine for beef stock.
If you can't find pearl onions, use French shallots or omit them.
Rinse leeks thoroughly to remove dirt.
Cut carrots thick to prevent them from turning to mush.
Separately cook mushrooms in butter for a more traditional bourguignon, or add them directly to the stew.
Do not dust beef with flour if using a cast iron Dutch oven to avoid sticking; add flour later to thicken the stew.
Scrape the bottom of the pan after adding wine to deglaze.