Beef Bourguignon

Ingredients

• 200 g Bacon lardons (Large, diced; the author used ventreche.)
• 12 Chestnut mushrooms (Turned if desired.)
• 12 Silverskin onions (Peeled; also described as pearl onions in the transcript.)
• 2 Beef cheeks (Cut into large dice.)
• 1 Carrot (Peeled and cut into large dice.)
• 1 Onion (Peeled and cut into large dice.)
• 1 stick Celery (Cut into large dice.)
• 1 bulb Garlic (Split; the source also suggests adding garlic skin if available when rendering the bacon.)
• 1 small bunch Thyme
• Plain flour (For dusting the beef.)
• 750 ml Burgundian Pinot Noir red wine (The ingredient list gives one 75 cl bottle; the author says to add approximately 750 ml–1 L and reduce rapidly, retaining some acidity.)
• 1000 ml Double-brown chicken stock (As required, around 1 L. The author says beef stock may also be used.)
• 1 bunch Flat-leaf parsley (Chopped.)
• Maldon salt (For seasoning; amount not specified.)
• Black pepper (For seasoning; amount not specified.)
• Oil (As required; amount not specified.)

Steps

1. 1

   Dice the bacon lardons. Peel the silverskin onions; prepare the mushrooms as desired. Cut the beef cheeks into large dice, and prepare the carrot, onion and celery in large dice. Split the garlic bulb; prepare the thyme, flour, wine, stock and chopped parsley.

2. 2

   In a heavy braising pan, render the bacon lardons until deeply browned and crisp, letting the fat release. If available, add garlic skin and bacon skin and render them with the lardons.

3. 3

   Remove the bacon and reserve it, leaving the rendered fat in the pan.

4. 4

   Add the silverskin onions to the pan and cook gently until coloured.

5. 5

   Add the mushrooms and cook gently until they have released some moisture and are coloured.

6. 6

   Remove the onions and mushrooms and reserve them as the garnish.

7. 7

   Increase the heat. Season the beef cheeks with Maldon salt and black pepper, then dust lightly with plain flour and shake off the excess.

8. 8

   Sear the beef in batches, leaving space around each piece so the pan is not overcrowded. Build a deep brown colour on the meat.

9. 9

   Remove the beef and reserve it with all its resting juices.

10. 10

    Add the carrot, onion and celery to the pan. Increase the heat and colour the vegetables quickly without cooking them through.

11. 11

    Return the beef and its resting juices to the pan.

12. 12

    Add the red wine and turn the heat right up. Reduce it rapidly over the meat, but do not reduce it all the way to a syrup; retain some acidity. The source gives approximately 750 ml–1 L of wine.

13. 13

    Add double-brown chicken stock as required, around 1 L. Use only enough to braise rather than boil the meat; the author says beef stock is also suitable.

14. 14

    Cover the braise with a cartouche to limit evaporation. Bring it to a simmer, then cook in the oven at 155–160°C for about 3 hours. The transcript mentions 180°C for 2 hours as an alternative, but the author prefers the lower-temperature, longer braise.

15. 15

    When the braise is cooked, add the reserved bacon, mushrooms and onions as the garnish. The transcript indicates adding the garnish when the dish is ready.

16. 16

    Bring the dish to a simmer, then add the chopped flat-leaf parsley.

17. 17

    Serve in the middle of the table, with mashed potato or pomme de chesse; the author recommends pomme de chesse.

Notes

The supplied Instagram description ends after the wine-reduction instruction; the transcript provides the stock, cartouche, oven-braising and finishing details. The transcript does not specify a precise stock volume beyond the description’s approximate 1 L, nor does it give a clear point for adding the thyme or split garlic bulb beyond the optional garlic skin during bacon rendering.

Nutrition per serving

• French
• main
• beef
• braised
• oven-cooked
• slow-cooked
• comfort food
• dinner