Beef Bourguignon

Method

1. 01

   Pat the beef very dry, season it with the salt and pepper, and let it sit while you prepare the vegetables. Heat a heavy pot or Dutch oven over medium-high heat.

   
2. 02

   Cook the diced bacon until browned and the fat has rendered, then lift it out and reserve. Add a little vegetable oil if the pot looks dry, then brown the beef in batches so the pieces sear instead of steam; transfer the browned beef to a plate.

   ⏱ 20 min
3. 03

   Lower the heat to medium. Cook the diced onion and carrots in the same pot until the onion softens and the browned bits loosen. Stir in the garlic, 1 tablespoon tomato paste, and 2 tablespoons flour, and cook briefly until the paste darkens slightly and the flour coats the vegetables.

   ⏱ 8 min
4. 04

   Pour in the 500 ml dry red wine a little at a time, scraping the base of the pot well. Add the 500 ml hot beef stock, bay leaves, thyme, browned beef, and reserved bacon, then bring the liquid to a gentle simmer.

   ⏱ 5 min
5. 05

   Cover and braise on very low heat, stirring occasionally, until the beef is tender enough to cut with a spoon. Keep the simmer gentle and add a splash of stock or water only if the sauce reduces before the beef is tender.

   ⏱ 150 min
6. 06

   About 25 minutes before serving, melt the 25 g butter in a skillet and brown the 12 small onions and 300 g mushrooms until they have good color. Stir them into the stew and continue simmering until the onions are tender and the mushrooms have absorbed some sauce.

   ⏱ 25 min
7. 07

   Remove the bay leaves. If the sauce is thin, simmer uncovered for a few minutes; if it is too thick, loosen it with a small splash of stock or water. Taste for salt and pepper, then finish with parsley and serve with mashed potatoes, boiled potatoes, noodles, or bread.