Beef Bourguignon

Ingredients

• 1 kg Braising beef (Cheek, chuck, or shank)
• 1 bouteille Burgundy red wine (For the marinade; volume not specified)
• 1 Onion (Studded with a few cloves)
• Cloves (A few, studded into the onion)
• 3 gousses Garlic
• 3 Carrots
• Fresh thyme (Quantity not specified)
• 200 g Smoked bacon
• 15 Pearl onions (Approximately 15)
• 250 g Button mushrooms
• Beef stock (Homemade stock, enough to cover)
• Bay leaves (Quantity not specified)
• 1 carré Dark chocolate (At least 70% cocoa)
• Salt (To taste)
• Pepper (To taste)
• 2 c. à soupe Flour (For dusting)

Steps

1. 1

   Combine the beef with the red wine, the onion studded with cloves, the garlic, carrots, and thyme. Cover and marinate for 12 hours in the refrigerator.

2. 2

   Drain the meat, reserving the marinade, and strain the marinade through a fine-mesh sieve. Set the marinade vegetables aside.

3. 3

   Place the bacon in a cold cast-iron casserole and cook over medium heat until browned, allowing it to slowly render its fat. Set the bacon aside.

4. 4

   In the rendered fat, over high heat, brown the meat well on all sides. Work in batches if necessary to avoid overcrowding the casserole.

5. 5

   Add the carrots from the marinade and sauté them for a few minutes.

6. 6

   Sprinkle with the flour and stir to coat the mixture. Cook for 1 to 2 minutes.

7. 7

   Pour in the strained marinade and add enough beef stock to come level with the ingredients. Add the remaining marinade vegetables and the bay leaves.

8. 8

   Simmer very gently for 4 hours.

9. 9

   Brown the pearl onions and mushrooms well, then add them to the casserole along with the reserved bacon after the 4 hours of cooking.

10. 10

    Continue cooking gently, uncovered, to slightly reduce the sauce and achieve a good consistency.

11. 11

    Add a square of dark chocolate, then season with salt and pepper.

Notes

The reduction time after adding the onions and mushrooms is not specified. The volume of the wine bottle and the quantities of stock, thyme, bay leaves, cloves, salt, and pepper are not specified.

Nutrition per serving

• main course
• French cuisine
• slow-cooked
• beef
• red wine
• winter meal
• gluten-free