Traditional Beef Bourguignon

🧂 Ingredients

• 1.5 kg beef chuck
• 1 pc carrot
• 1 pc yellow onion
• 3-4 tbsp cooking oil
• 1 tbsp tomato paste
• 60 gr plain flour
• 600 ml red wine
• 400 ml beef stock
• 1 L water
• 1 pc bouquet garni
• 2 pcs crushed garlic cloves
• 200 gr fresh or salted pork belly

  white bacon
• 8 pcs shallots or 12 onion pearls
• 8 pcs medium size champignon de Paris

Instructions

• 1 Place the plain flour in the oven at 180°C for 20 minutes or until the plain
  flour changes to a light brown colour. Set aside.
• 2 Cut the beef into cubes of 45-50 gr each. Roughly cut the carrot and the onion
  into large chunks.
• 3 Heat the oil over a medium to high heat in a cocotte and sear the beef cubes on
  each side. Do this in multiple batches for optimum searing results.
• 4 Remove the browned beef cubes from the pan, lower the heat, add the onion and
  carrot chunks and fry them for 3-5 minutes.
• 5 Return the beef cubes to the pan, add the tomato paste and cook for a minute.
• 6 Add 60 gr of torrefied flour to the beef and stir well.
• 7 Pour in the red wine, beef stock and water, stir well and add the bouquet garni,
  garlic cloves, salt and pepper before covering with a lid.
  
  Cook and simmer the beef bourguignon on the stove for 2 hours ½ to 3 hours and
  stir occasionally.
• 8 Cut and blanch the lardons by placing them in a saucepan covered with cold
  water. Bring to the boil for a minute, drain the water.
• 9 Cut the champignons into quarters and sauté together with the lardons.
• 10 Glaze the shallots or the onion pearls to a blonde colour.
• 11 Remove the beef cubes from the sauce when they are soft and tender.
• 12 Strain the sauce to discard the onions, carrots and bouquet garni.
• 13 Bring the strained sauce back to the boil and reduce by a quarter. Skim off the
  fat if there is any and adjust the seasoning.
• 14 Return the beef to the sauce; add the garnish and gently mix to coat all
  ingredients.

Nutrition Info