Beef Bourguignon

1Step 1

Pat the beef very dry and season with salt and pepper.

• 1kgbeef chuck/shoulder, cut into 5 cm pieces
• Salt and black pepper

2Step 2

Brown the bacon in a heavy Dutch oven or casserole. Remove and reserve.

• 100gbacon

3Step 3

Add a little neutral oil if needed. Brown the beef hard in batches, leaving space between pieces. Remove as each batch is browned.

• Neutral oil

4Step 4

Add the carrot and diced onion and cook until lightly browned. Add garlic and tomato paste and cook for about 1 minute.

• 2carrots, sliced
• 1medium-large onion, diced
• 2garlic cloves, minced
• 10gtomato paste

5Step 5

Stir in the flour and cook briefly.

• 11gflour

6Step 6

Return the beef and bacon. Add the wine, then enough beef stock to bring the liquid close to the top of the meat without fully covering it. Add thyme and bay leaf.

• 500mldry red wine
• 350mlbeef stock
• 2sprigs thyme
• 1bay leaf

7Step 7

Bring to a gentle simmer, cover, and braise in a 160 °C oven for about 3 hours, until the beef is very tender. Check periodically; it should simmer gently rather than boil hard.

8Step 8

Meanwhile, brown the mushrooms in butter over fairly high heat. Cook them in batches if necessary so they brown rather than steam.

• 200gsmall mushrooms
• 25gbutter

9Step 9

Cook the pearl onions or shallots separately in a little butter until browned and tender. Add a splash of stock or water and cover briefly if needed to soften them.

• 200gpearl onions or small shallots

10Step 10

When the beef is tender, remove the meat and vegetables if necessary and reduce the braising liquid until glossy and thick enough to lightly coat a spoon.

11Step 11

Taste and correct the seasoning. Return the beef to the sauce and add the mushrooms and pearl onions. Warm through gently.