Beef Bourguignon

Ingredients

• 1.2 kg beef chuck, cubed
• 200 g smoked bacon lardons
• 750 ml red Burgundy wine
• 400 ml beef stock
• 300 g pearl onions
• 300 g button mushrooms
• 2 pieces carrots, sliced
• 2 tbsp tomato paste
• 2 tbsp plain flour
• 3 pieces garlic cloves
• 4 pieces thyme sprigs
• 50 g butter

Steps

1. 1
   Pat the beef completely dry and season it. Wet meat will not brown.
2. 2
   Render the lardons in a heavy casserole, lift them out, and sear the beef in the fat in small batches until deeply crusted.
3. 3
   Add the carrots and garlic, stir in the tomato paste and flour, and cook 2 minutes.
4. 4
   Deglaze with the wine, scraping the base, and let it bubble 5 minutes.
5. 5
   Return the beef and lardons, add the stock and thyme, and bring to a bare simmer.
6. 6
   Cover and braise at 150C for 3 hours, until a fork meets no resistance.
7. 7
   Meanwhile brown the pearl onions and mushrooms separately in the butter and add them for the final 30 minutes so they keep their shape.
8. 8
   Skim the fat, check the seasoning and rest 20 minutes before serving.