Beef Bourguignon

105 mins
Serves 1
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Directions

  1. 1Cut onions, celery and carrots (50% onion, 25% celery, 25% carrots).
  2. 2Cut onions, celery and carrots (50% onion, 25% celery, 25% carrots).
  3. 3Cut onions, celery and carrots (50% onion, 25% celery, 25% carrots).
  4. 4Mash a whole garlic clove.
  5. 5Mash a whole garlic clove.
  6. 6Mash a whole garlic clove.
  7. 7In a large pot with a tad bit of olive oil, caramelize the vegetables.
  8. 8In a large pot with a tad bit of olive oil, caramelize the vegetables.
  9. 9In a large pot with a tad bit of olive oil, caramelize the vegetables.
  10. 10Add Côtes du Rhône wine (or Burgundy) to deglaze the vegetables.
  11. 11Add Côtes du Rhône wine (or Burgundy) to deglaze the vegetables.
  12. 12Add Côtes du Rhône wine (or Burgundy) to deglaze the vegetables.
  13. 13Add beef stock, fresh thyme and bay leaves; let it reduce.
  14. 14Add beef stock, fresh thyme and bay leaves; let it reduce.
  15. 15Add beef stock, fresh thyme and bay leaves; let it reduce.
  16. 16In a large saucepan, add chopped bacon and render the bacon fat.
  17. 17In a large saucepan, add chopped bacon and render the bacon fat.
  18. 18In a large saucepan, add chopped bacon and render the bacon fat.
  19. 19Once bacon is cooked, set aside but do not throw away; it will be used later.
  20. 20Once bacon is cooked, set aside but do not throw away; it will be used later.
  21. 21Once bacon is cooked, set aside but do not throw away; it will be used later.
  22. 22Season lean beef stew with salt and pepper.
  23. 23Season lean beef stew with salt and pepper.
  24. 24Season lean beef stew with salt and pepper.
  25. 25Sear the beef on all sides in the rendered bacon fat.
  26. 26Sear the beef on all sides in the rendered bacon fat.
  27. 27Sear the beef on all sides in the rendered bacon fat.
  28. 28Add the seared beef to the wine and beef stock mixture.
  29. 29Add the seared beef to the wine and beef stock mixture.
  30. 30Add the seared beef to the wine and beef stock mixture.
  31. 31Put the mixture in the oven at 375° for about an hour and a half.
  32. 32Put the mixture in the oven at 375° for about an hour and a half.
  33. 33Put the mixture in the oven at 375° for about an hour and a half.
  34. 34After 45 minutes, peel Cipollini onions (or pearl onions), baby carrots, and prepare the mushroom blend and fingerling potatoes.
  35. 35After 45 minutes, peel Cipollini onions (or pearl onions), baby carrots, and prepare the mushroom blend and fingerling potatoes.
  36. 36After 45 minutes, peel Cipollini onions (or pearl onions), baby carrots, and prepare the mushroom blend and fingerling potatoes.
  37. 37Roast all vegetables in four separate pans with olive oil; season with salt and pepper.
  38. 38Roast all vegetables in four separate pans with olive oil; season with salt and pepper.
  39. 39Roast all vegetables in four separate pans with olive oil; season with salt and pepper.
  40. 40Combine all roasted vegetables in one pan and add the bacon lardons.
  41. 41Combine all roasted vegetables in one pan and add the bacon lardons.
  42. 42Combine all roasted vegetables in one pan and add the bacon lardons.
  43. 43Strain the beef bourguignon into a new pot.
  44. 44Strain the beef bourguignon into a new pot.
  45. 45Strain the beef bourguignon into a new pot.
  46. 46Put the beef back into the pot after straining.
  47. 47Put the beef back into the pot after straining.
  48. 48Put the beef back into the pot after straining.
  49. 49Add all vegetables to the pot; cook for 10–15 minutes.
  50. 50Add all vegetables to the pot; cook for 10–15 minutes.
  51. 51Add all vegetables to the pot; cook for 10–15 minutes.
  52. 52Adjust seasoning with salt and pepper and serve with a French baguette.
  53. 53Adjust seasoning with salt and pepper and serve with a French baguette.
  54. 54Adjust seasoning with salt and pepper and serve with a French baguette.

Ingredients

  • 50 percent onions
  • 50 percent onions
  • 50 percent onions
  • 25 percent celery
  • 25 percent celery
  • 25 percent celery
  • 25 percent carrots
  • 25 percent carrots
  • 25 percent carrots
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 1 bottle Côtes du Rhône wine
  • 1 bottle Côtes du Rhône wine
  • 1 bottle Côtes du Rhône wine
  • 1 bottle Burgundy wine
  • 1 bottle Burgundy wine
  • 1 bottle Burgundy wine
  • 1 box beef stock
  • 1 box beef stock
  • 1 box beef stock
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig bay leaves
  • 1 sprig bay leaves
  • 1 sprig bay leaves
  • 0 chopped bacon
  • 0 chopped bacon
  • 0 chopped bacon
  • 0 lean beef stew
  • 0 lean beef stew
  • 0 lean beef stew
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 Cipollini onions
  • 0 Cipollini onions
  • 0 Cipollini onions
  • 0 pearl onions
  • 0 pearl onions
  • 0 pearl onions
  • 0 baby carrots
  • 0 baby carrots
  • 0 baby carrots
  • 0 mushroom blend
  • 0 mushroom blend
  • 0 mushroom blend
  • 0 fingerling potatoes
  • 0 fingerling potatoes
  • 0 fingerling potatoes
  • 1 French baguette
  • 1 French baguette
  • 1 French baguette

Equipment

large potknifecutting boardsaucepanfour separate pans