Beef Bourguignon for 6

Method

1. 01
   

   Step 1 — The day before (optional)

   Marinate the meat overnight in the fridge in the wine with the sliced carrots, one sliced onion, the garlic and the bouquet garni. The next day, drain the meat, strain the wine and set the vegetables aside.

2. 02
   

   Step 2 — Brown the meat· 15 min

   Pat the pieces thoroughly dry with kitchen paper and salt them. Heat the oil in the casserole and brown the meat in small batches on all sides without letting it stew. Set aside.

3. 03
   

   Step 3 — Lardons and aromatics· 8 min

   In the same pot, brown the lardons, then add the onions and carrots (from the marinade, or fresh). Sweat for 5 minutes, scraping up the browned bits.

4. 04
   

   Step 4 — Dust with flour· 3 min

   Return the meat, sprinkle with flour and stir for 2 minutes over medium heat to cook the flour. Add the tomato purée.

5. 05
   

   Step 5 — Add the liquid· 5 min

   Pour in the wine and stock, add the crushed garlic and bouquet garni. The meat should be just covered. Bring to a simmer while stirring, then cover.

6. 06
   

   Step 6 — Simmer· 2 h 45

   Simmer over the lowest heat, or in a 150 °C oven, for 2½ to 3 hours. The meat should yield to a fork. Never let it boil.

7. 07
   

   Step 7 — The Burgundian garnish· 15 min

   Meanwhile, glaze the baby onions in a pan with 20 g of butter, a pinch of sugar and a splash of water until evaporated. Sauté the mushrooms in the remaining butter. Add everything to the casserole 20 minutes before the end.

8. 08
   

   Step 8 — Finish and serve· 5 min

   Remove the bouquet garni, taste, adjust salt and pepper. If the sauce is thin, lift out the meat and reduce uncovered. Serve with steamed potatoes, fresh tagliatelle or a purée.