Beef Bourguignon

Bœuf bourguignon

Ingredients14

• beef chuck1.2 kg
• lardons150 g
• pearl onions250 g
• button mushrooms250 g
• carrot2
• onion1
• garlic3 cloves
• red Burgundy wine750 ml
• beef stock400 ml
• tomato paste1 tbsp
• plain flour2 tbsp
• butter30 g
• bay leaf2
• fresh thyme4 sprigs

Method

1. Cut the beef into large cubes, pat dry, and season with salt and pepper.
2. Brown the lardons in a heavy casserole, then brown the beef in batches and set aside.
3. Sauté the sliced onion, carrot, and garlic in the same pot, stir in the flour and tomato paste, then return the beef and lardons.
4. Add the wine, stock, bay leaves, and thyme, bring to a simmer, cover, and cook gently for about 2 hours 30 minutes.
5. Meanwhile, brown the pearl onions and mushrooms in butter until lightly caramelized.
6. Add the onions and mushrooms to the stew and cook uncovered for 20 to 30 minutes until the sauce is glossy and the beef is tender.
7. Discard the bay leaves and thyme, adjust the seasoning, and serve hot.