BEEF BOURGUIGNON

 

Chef romain

BEEF BOURGUIGNON

Bienvenue à nouveau mon 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.
Imprimer la recette Recette d'épingle
Temps de préparation 1 heure
Temps de cuisson 4 heures 30 minutes
Resting 2 heures
Portions: 8 portions
Type de plat: Main Course
Cuisine: Français
Ingrédients Équipement Méthode Video

Ingrédients
  

Beef Bourguignon
  • 4 lbs Stewing Beef (1.8kg) (large cubes)
  • to taste Sel casher
  • to taste Black pepper
  • 1/4 tasse 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 pièces Carrots (peeled and diced into medium cubes)
  • 4 clous de girofle Ail (peeled and smashed)
  • 4 à soupe AP flour (30 gr)
  • 2 tasses Burgundy red (500 ml)
  • 3 tasses Cremini or White mushrooms (300gr) (quartered)
  • 3 pièces Bay leaves
  • 4 tasses Beef stock (1 litre)
  • 4 brins Thym
  • 3 brins Romarin
  • 1/2 tasse 70% dark chocolate (140 gr)
Garnir
  • 8 portions Pomme Purée
  • 1/4 bouquet Parsley (chopped)

Équipement

  • 1 Large Dutch Oven Or Hexclad wok

Méthode
 

BEEF BOURGUIGNON
  1. Pat dry the beef cubes and season with salt and pepper
  2. Place them on a resting rack to cure at room temperature while you cut all the other vegetables.
  3. Heat up the Hexclad wok or Dutch oven on high heat and add cooking oil
  4. 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.
  5. Remove the cubes when seared and place them on a resting rack.
  6. Lower the heat of the pan and add the butter.
  7. When melted, add the pancetta lardons and pearl onions and caramelized (5-10 min)
  8. Remove them and let it rest. Discard 1/2 of the melted pancetta fat, keep it to cook eggs or other items.
  9. Add the carrot and beef back to the pot and cook it for 5 minutes or until the carrot is golden brown.
  10. Sprinkle the flour over the meat and cook for a couple minutes.
  11. Deglaze with red wine and stir.
  12. Place the lardons and bacon back in the fat.
  13. Add the beef stock, garlic and herbs and stir one more time.
  14. Cook for 2 hours covered on low heat.
  15. After a couple hours, add the mushrooms and cook for another 2 hours.
  16. Off the heat, mount with the chocolate.
  17. Let it rest for a minimum of 45 min. Reheat when ready to be served.
PLATING
  1. 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.
  2. Garnish with chopped parsley and enjoy!
  3. Bon appétit! 🙂

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