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Printed at the current scale: 5 servings · US With Grams · front and back, more cards if it runs long

Boeuf Bourguignon

5 servings · 4 × 6 in
Wine Marinade
1.76 lb beef chuck, cut into 4 to 5 cm cubes
10.5 oz large carrots, cut on an angle into 4 to 5 cm pieces
16 pearl onions, peeled
1 leaf bay leaf
3 sprigs thyme
3 ⅛ cups Pinot Noir or other dry red wine
Braise
3 tbsp olive, canola or vegetable oil, divided
¾ tsp salt
½ tsp black pepper
5.5 oz slab bacon, cut into 1 cm thick batons
7 oz mushrooms, halved, or quartered if large
1.75 oz unsalted butter
3 cloves garlic, minced
2 tbsp tomato paste
6 ⅛ tbsp plain flour
3 ⅛ cups beef stock, low sodium, ideally homemade
¼ tsp salt
2 tbsp flat leaf parsley, chopped
forklet.co/r/pEFHLhYq?units=us · v1
  1. Wine Marinade Put 1.76 lb beef chuck, 10.5 oz large carrots, 16 pearl onions, 1 leaf bay leaf, 3 sprigs thyme and 3 ⅛ cups 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 ¾ tsp salt and ½ tsp black pepper.
  6. Heat 2 tbsp 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 5.5 oz slab bacon to the pot and fry for 3 min, until golden, then add it to the beef.
  8. Fry 7 oz mushrooms in the bacon fat for 5 min, until golden, then scoop them into a new bowl.
  9. Add a splash of 1 tbsp 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 1.75 oz unsalted butter in the pot, add the marinated carrots and cook for 3 min to 4 min, until patched with gold. Add 3 cloves garlic and cook 1 min more.
  11. Stir in 2 tbsp tomato paste and cook for 2 min, then sprinkle over 6 ⅛ tbsp plain flour and cook, stirring, for another 2 min.
  12. Pour in 3 ⅛ cups 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, ¼ tsp 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 2 tbsp flat leaf parsley.
  • Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
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