Beef Bourguignon

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.

• Prep time: 40 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 876
• Protein: 52 g
• Carbs: 18 g
• Fat: 59 g

Ingredients

• 800 g Beef chuck ( cut into 5cm cubes )
• 750 ml Red wine ( Burgundy style )
• 150 g Smoked lardons ( whole )
• 3 piece Carrot ( in thick slices )
• 2 piece Onion ( cut into quarters )
• 2 piece Garlic ( minced )
• 2 tbsp Wheat flour
• 30 g Minimum butter sweet
• 2 tbsp Sunflower oil
• 1 piece Bouquet garni
• 250 g Button mushroom ( halved or quartered )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Veal stock concentrate ( diluted )

Instructions

1. Searing the meat

   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. Aromatic garnish

   Add the lardons, quartered onions, and sliced carrots. Let the fat from the lardons melt and the vegetables color slightly.

3. Singer and deglazing

   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. Adding liquid and simmering

   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. Preparing mushrooms

   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. Reducing the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.