BEEF BOURGUIGNON
Welcome back my Franchizz! It has been a while since our last long form recipe but we're back for good. And what a better dish to start that a delicious beef bourguignon, I am no Julia Childs, but let me tell you, this recipe is worth every penny. I also have a secret ingredient that makes a massive difference, can you guess it? I can see you've already stopped reading and already gathering the ingredients..Well I don't blame you, let's get cooking, shall we?! Bon Appétit! If you enjoyed this recipe, please like, comment and share and I'll catch you on the flip side.
Equipment
- 1 Large Dutch Oven Or Hexclad wok
Ingredients
Beef Bourguignon
- 4 lbs Stewing Beef (1.8kg) (large cubes)
- to taste Kosher salt
- to taste Black pepper
- 1/4 cup Butter (60 gr)
- 1/2 lb Double smoked bacon or Pancetta (250gr) (cut into lardons)
- 1 lb White or red pearl onion (450 gr) (peeled)
- 3 pcs Carrots (peeled and diced into medium cubes)
- 4 cloves Garlic (peeled and smashed)
- 4 tbsp AP flour (30 gr)
- 2 cups Burgundy red (500 ml)
- 3 cups Cremini or White mushrooms (300gr) (quartered)
- 3 pcs Bay leaves
- 4 cups Beef stock (1 litre)
- 4 sprigs Thyme
- 3 sprigs Rosemary
- 1/2 cup 70% dark chocolate (140 gr)
Garnish
- 8 servings Pomme Purée
- 1/4 bunch Parsley (chopped)
Instructions
BEEF BOURGUIGNON
- Pat dry the beef cubes and season with salt and pepper
- Place them on a resting rack to cure at room temperature while you cut all the other vegetables.
- Heat up the Hexclad wok or Dutch oven on high heat and add cooking oil
- When nice and hot, sear the beef on each sides making sure to not overcrowd the pan. I would highly recommend to work in batches.
- Remove the cubes when seared and place them on a resting rack.
- Lower the heat of the pan and add the butter.
- When melted, add the pancetta lardons and pearl onions and caramelized (5-10 min)
- Remove them and let it rest. Discard 1/2 of the melted pancetta fat, keep it to cook eggs or other items.
- Add the carrot and beef back to the pot and cook it for 5 minutes or until the carrot is golden brown.
- Sprinkle the flour over the meat and cook for a couple minutes.
- Deglaze with red wine and stir.
- Place the lardons and bacon back in the fat.
- Add the beef stock, garlic and herbs and stir one more time.
- Cook for 2 hours covered on low heat.
- After a couple hours, add the mushrooms and cook for another 2 hours.
- Off the heat, mount with the chocolate.
- Let it rest for a minimum of 45 min. Reheat when ready to be served.
PLATING
- Place the pomme purée in each coupe plate and create a well. Ladle the Bourguignon in the centre of the well making sure we have a bit of every elements.
- Garnish with chopped parsley and enjoy!
- Bon appétit! 🙂
