Beef Bourguignon

Preparations

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Stir in the flour and cook briefly.

Step 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.

Step 7

Bring to a gentle simmer, cover, and braise in a 160°C oven for about 2 1/2–3 1/2 hours, until the beef is very tender. Check periodically; it should simmer gently rather than boil hard.

Step 8

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

Step 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.

Step 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.

Step 11

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

Notes

• Beef shoulder/chuck is ideal. Rump is a good alternative; leaner round cuts are less suited to a long braise.
• Use a dry red wine you would drink. Pinot Noir/Burgundy is traditional; Côtes du Rhône also works well.
• Serve with buttery mashed potatoes, pommes purée, or boiled baby potatoes.
• The dish is often better the next day after chilling and reheating gently.