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Boeuf Bourguignon

10 servings

Wine Marinade

  • 1600 gbeef chuck, cut into 4 to 5 cm cubes
  • 600 glarge carrots, cut on an angle into 4 to 5 cm pieces
  • 32pearl onions, peeled
  • 2 leavesbay leaf
  • 6 sprigsthyme
  • 1.5 lPinot Noir or other dry red wine

Braise

  • 90 mlolive, canola or vegetable oil, divided
  • 7.5 mlsalt
  • 5 mlblack pepper
  • 300 gslab bacon, cut into 1 cm thick batons
  • 400 gmushrooms, halved, or quartered if large
  • 100 gunsalted butter
  • 6 clovesgarlic, minced
  • 60 mltomato paste
  • 180 mlplain flour
  • 1.5 lbeef stock, low sodium, ideally homemade
  • 2.5 mlsalt
  • 60 mlflat leaf parsley, chopped
  1. Wine Marinade Put 1600 g beef chuck, 600 g large carrots, 32 pearl onions, 2 leaves bay leaf, 6 sprigs thyme and 1.5 l Pinot Noir or other dry red wine in a large non-reactive dish or a zip-lock bag, making sure the meat is covered. Refrigerate overnight. 4 °C · 12 h to 24 h
  2. Tip everything into a colander set over a bowl to catch the wine. Pick out the beef, the carrots and the onions into three separate bowls; keep the bay leaf and thyme. 5 min
  3. Bring the wine to the boil in a saucepan over medium-high heat and let it bubble hard, skimming off the grey scum that rises, until it has reduced by half. Set aside.
  4. Braise Heat the oven to 180 °C (180 °C fan).
  5. Spread the marinated beef on a tray lined with paper towels and pat it thoroughly dry, then sprinkle with 7.5 ml salt and 5 ml black pepper.
  6. Heat 60 ml olive, canola or vegetable oil in the pot over high heat. Brown a third of the beef hard on every side, lift it into a bowl and repeat with the rest, adding a little more oil if the pot looks dry. 15 min to 20 min
  7. Add 300 g slab bacon to the pot and fry for 3 min, until golden, then add it to the beef.
  8. Fry 400 g mushrooms in the bacon fat for 5 min, until golden, then scoop them into a new bowl.
  9. Add a splash of 30 ml olive, canola or vegetable oil if needed and fry the marinated onions for 5 min, until they have golden patches. Add them to the mushrooms.
  10. Melt 100 g unsalted butter in the pot, add the marinated carrots and cook for 3 min to 4 min, until patched with gold. Add 6 cloves garlic and cook 1 min more.
  11. Stir in 60 ml tomato paste and cook for 2 min, then sprinkle over 180 ml plain flour and cook, stirring, for another 2 min.
  12. Pour in 1.5 l beef stock slowly while stirring, so the flour dissolves without lumps, then add the reduced wine and stir until smooth.
  13. Return the beef and bacon with any juices, add the thyme and bay leaf from the marinade, 2.5 ml salt and a grind of pepper, and stir well.
  14. Bring to a simmer on the stove, cover and transfer to the oven for 1 h. 180 °C
  15. Take the pot out and stir in the browned mushrooms and onions.
  16. Cover and return to the oven for 1 h 30 min, until the beef is falling-apart tender. 180 °C
  17. Taste the sauce and add salt only if it needs it. Fish out the thyme stalks and bay leaf.
  18. Ideally cool, refrigerate overnight and reheat gently on a low flame. Serve over mashed potato, scattered with 60 ml flat leaf parsley.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)