French · Main
Beef Bourguignon
Chuck and shin in reduced Burgundy with the classic garnish — built a day ahead, because bourguignon on day two is a different, better dish
- Prep
- 40 min
- Cook
- 210 min
- Serves
- 6
Ingredients
- Beef chuck, 5 cm cubes — 1 kg
- Beef shin, 5 cm cubes — 500 g
- Red Burgundy — 750 ml
- Brown veal or beef stock — 500 ml
- Smoked bacon lardons — 200 g
- Carrot, chunks — 200 g
- Onion, chunks — 200 g
- Garlic — 15 g
- Tomato paste — 30 g
- Plain flour — 30 g
- Pearl onions — 250 g
- Button mushrooms — 300 g
- Unsalted butter — 50 g
- Thyme — 5 sprigs; bay 2
- Fine salt — 14 g; black pepper 2 g; sugar 5 g
Method
- Marinate beef in wine with carrot, onion, garlic and herbs overnight, chilled.
- Drain; dry the meat obsessively. Boil the wine 5 min, skimming.
- Render lardons in a cocotte; remove. Brown beef in batches, hard, in the fat; remove.
- Brown the vegetables 5 min; add tomato paste and flour, cook 2 min.
- Return beef; add wine and stock to barely cover. Braise, lid ajar, at 150 °C for 2.5–3 h until a spoon cuts the meat.
- Glaze pearl onions with 25 g butter, sugar, 100 ml water, 12 min; sauté mushrooms golden in the rest.
- Lift meat; strain and reduce sauce until it naps a spoon; season.
- Reunite everything with the lardons; simmer 5 min (better: cool overnight, reheat gently).