Beef Bourguignon
Ingredients
- 800 gBeef chuck (cut into 5cm cubes)
- 750 mlRed wine (Burgundy style)
- 150 gSmoked lardons (whole)
- 3 pcCarrot (in thick slices)
- 2 pcOnion (cut into quarters)
- 2 pcGarlic (minced)
- 2 tbspWheat flour
- 30 gUnsalted butter
- 2 tbspSunflower oil
- 1 pcBouquet garni
- 250 gButton mushroom (halved or quartered)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlVeal stock concentrate (diluted)
Method
Chunks of beef that pull apart with a fork, coated in a dark, glossy sauce. The scent of reduced wine and thyme fills the kitchen.
- 1
In a hot Dutch oven with oil and butter, brown the beef chunks on all sides. They must have a nice brown crust to develop the juices.
- 2
Add the lardons, quartered onions, and sliced carrots. Let the fat from the lardons melt and the vegetables color slightly.
- 3
Sprinkle the flour over the meat (singer) and stir well. Pour in the red wine to deglaze the juices at the bottom of the pot. Scrape well with a wooden spoon.
- 4
Add the crushed garlic, bouquet garni, and veal stock. The liquid should cover the meat. Bring to a boil, then lower the heat to minimum. Cover and simmer gently.
- 5
Meanwhile, sauté the mushrooms in a pan. They should be golden and have released their water before being added to the pot 15 minutes before the end.
- 6
Remove the lid. If the sauce is too thin, reduce over high heat for a few minutes until it coats the spoon and is perfectly smooth.
Frequently asked questions
How do you get this dish right?
- Don't rush: the longer the beef simmers on low heat, the more the fibers relax and become tender.
- Make it the day before; it's even better reheated once the flavors have infused.
- If the sauce is too light, the meat wasn't seared enough at the start.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
