Boeuf Saint-George

Tender beef chunks falling apart at the touch of a fork, coated in a short, dark, and glossy red wine sauce. The aroma of reduced wine blends with smoky bacon and earthy mushrooms.

• Prep time: 20 min
• Cook time: 160 min
• Difficulty: Medium
• Calories: 842
• Protein: 52 g
• Carbs: 16 g
• Fat: 61 g

Ingredients

• 800 g Beef chuck ( cut into large cubes )
• 150 g Smoked lardons ( whole )
• 2 piece Yellow onion ( thinly sliced )
• 500 ml Red wine
• 250 g Button mushroom ( quartered )
• 30 g Wheat flour
• 40 g Minimum butter sweet
• 2 piece Garlic ( minced )
• 2 tbsp Sunflower oil
• 1 piece Bouquet garni
• 200 ml Veal stock concentrate ( diluted )
• 150 g Pearl onions ( peeled )

Instructions

1. Brown the meat

   In a pot with smoking oil, sear the beef cubes. The meat should have a uniform brown crust on all sides; do not overcrowd the pot to maintain heat.

2. Sauté the garnish

   Remove the meat. Add the bacon bits and sliced onions to the hot fat. Sauté until the onions are translucent and the bacon begins to brown.

3. Dust and deglaze

   Return the meat. Sprinkle with flour (singer) and stir for 2 minutes to cook the flour. Pour in the red wine and veal stock, then scrape the bottom vigorously with a spatula to release the juices.

4. Simmer slowly

   Add the minced garlic and bouquet garni. Cover and simmer over very low heat. The sauce should barely simmer. Cook until the meat is fork-tender.

5. Finish mushrooms and onions

   Sauté the mushrooms and pearl onions in butter in a separate pan until browned. Add them to the pot 15 minutes before serving. The sauce should be thickened and coat the spoon perfectly.

Chef's tips

• Don't rush the initial searing of the meat; that's where the flavors concentrate.
• If the sauce reduces too quickly, loosen it with a bit of water or stock during cooking.
• Make it the day before; it's even better reheated once the flavors have infused.

Storage

Keeps for 3 days in the refrigerator in an airtight container. To reheat, use a saucepan over low heat with a splash of water to loosen the sauce.