Beef Bourguignon

Tutorial video

Ingredients (16)

• 200 g bacon lardons
• 12 chestnut mushrooms
• 12 silverskin onions
• 2 pieces beef cheeks, diced
• 1 carrot, peeled and diced
• 1 onion, peeled and diced
• 1 stalk celery, diced
• 1 bulb garlic, split
• 1 small bunch thyme
• 2 tbsp plain flour, for dusting
• 750 ml Burgundy pinot noir red wine
• 1 L double-brown chicken stock
• 1 bunch flat-leaf parsley, chopped
• 1 tsp Maldon salt, or to taste
• 1/2 tsp black pepper, or to taste
• 2 tbsp oil, for searing

Nutrition (per serving)

Calories

520 kcal

Carbohydrate

18 g

Protein

32 g

Fat

30 g

Fiber

2 g

Sodium

620 mg

Calcium

55 mg

Potassium

820 mg

Iron

4 mg

Zinc

5 mg

Magnesium

30 mg

Cholesterol

110 mg

Instructions

• Render the bacon lardons in a heavy braising pan over medium heat until deeply browned and crisp, then remove and set aside, leaving the rendered fat in the pan.
• Add the silverskin onions and chestnut mushrooms to the pan and cook gently until colored and the mushrooms release moisture; remove and set aside with the bacon.
• Season the beef cheeks with salt and pepper and lightly dust with flour, shaking off excess.
• Sear the beef in batches in the same pan, adding oil if needed, until a deep brown crust forms; remove and keep the juices.
• Add the carrot, onion, and celery to the pan, increase the heat and brown the vegetables quickly without fully cooking them.
• Return the beef and any accumulated juices to the pan.
• Pour in the red wine and reduce rapidly, stirring, but do not let it become syrupy.
• Add enough chicken stock to bring the liquid to roughly the level of the beef, leaving some meat exposed; add the split garlic bulb and thyme sprigs.
• Bring to a simmer, cover with a parchment cartouche, and braise in a 155‑160 °C oven for about 3 hours until the beef is tender but still holds its shape.
• Remove the beef and strain out the carrot, onion, celery, and thyme; keep the garlic if desired.
• Reduce the braising liquid by about half over high heat until glossy and coating, then return the beef to the sauce and gently simmer to glaze.
• Stir in the reserved bacon, mushrooms, and silverskin onions, warming through gently.
• Finish with chopped flat‑leaf parsley, adjust seasoning with salt and pepper, and serve with pommes duchesse or mashed potatoes.