Beef Bourguignon
A rich and hearty French stew made with beef cheeks, bacon lardons, mushrooms, and red wine, slow-cooked to perfection. Perfect for serving four.
Ingredients
- 200 g large bacon lardons diced – I have used ventreche
- 12 chestnut mushrooms, turned if you wish.
- 12 silverskin onions, peeled
- 2 beef cheeks, large dice
- 1 carrot, peeled, large dice
- 1 onion, peeled, large dice
- 1 stick celery, large dice
- 1 bulb garlic, split
- 1 small bunch thyme
- Plain flour, for dusting
- 1 bottle burgundian pinot noir red wine/75cl
- Double-brown chicken stock, as required - around 1ltr
- 1 bunch flat-leaf parsley, chopped
- Maldon salt
- Black pepper
- Oil, as required
Instructions
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Render the bacon lardons in a heavy braising pan until deeply browned and crisp, allowing the fat to render out. Add the garlic skin/bacon skin if available and render with the lardons.
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Remove the bacon and reserve. Keep the rendered bacon fat in the pan.
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Add the silverskin onions and mushrooms. Cook gently until coloured and the mushrooms have released some of their moisture.
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Remove the mushrooms and onions and reserve as the garnish.
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Increase the heat. Season the beef cheeks with Maldon salt and black pepper and lightly dust with flour. Shake off any excess.
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Sear the beef in batches, giving each piece plenty of space. Build a deep brown colour without overcrowding the pan.
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Remove the beef and reserve with all its resting juices.
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Add the carrot, onion and celery. Increase the heat and colour the vegetables quickly without cooking them through.
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Return the beef and all its juices to the pan.
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Add the red wine — approximately 750ml–1L — and reduce rapidly, but do not reduce completely to syrup. Retain some acidity…
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Full recipe over on my YouTube Channel - too long for instagram 💚
Notes
Imported from Mela.
