Beef Bourguignon

Are you ready to experience the epitome of French cuisine?. This classic dish, hailed for its rich flavors and tender beef, has its roots deeply ingrained in the heart of Burgundy, France. You know it's going to be exceptional when it's named after the region itself!. Trust me, it's a match made in culinary heaven. But that's not all! This dish also boasts a delightful array of supporting characters, such as pearl onions, bacon, and earthy mushrooms, which add layers of depth and complexity to every bite. Just imagine the harmonious blend of flavors dancing on your taste buds, leaving you craving for more. You might be wondering, what makes my Beef Bourguignon extra special? Well, it's the meticulous attention to details. So, what are you waiting for? Grab a glass of your favorite red wine, don your apron, and let's embark on a gastronomic journey together. Get ready to impress your friends and family with a Beef Bourguignon that could rival any Michelin-star restaurant.

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The ultimate comfort food

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Beef Marinade

For the Bouquet Garni: Tie together a few bay leaves, sprigs of thyme, and parsley stems with kitchen twine. To concentrate the flavor of the wine, bring it to a boil in a saucepan. Carefully ignite it with a long match or lighter to burn off the alcohol. Once the flames have died down, add your chopped vegetables, the bouquet garni, and black peppercorns. Remove from heat and let the marinade cool completely. (Tip: This can be done a day in advance.)
Place the meat in a large container or pot. Pour the cooled marinade and olive oil over the meat, ensuring it is fully submerged. Cover and refrigerate for 12 to 24 hours.
When ready to cook, remove the meat from the marinade. Strain the liquid through a sieve, reserving the wine for deglazing or another use, and discard the vegetables and herbs. Thoroughly pat the meat dry with paper towels before searing.

Searing Meat

For a Perfect Sear: Work in Batches: Avoid overcrowding the pan, as this will steam the meat instead of browning it, compromising the Maillard reaction (caramelization). Heat a large sautoir or Dutch oven over high heat. Add enough grapeseed oil to coat the bottom.
The Salt Trick: Just before adding the meat, sprinkle a thin layer of salt onto the hot oiled surface. This can help create a non-stick effect.
Place the meat in the pan and immediately season the top side with salt. Do not move the meat until a crust has formed. Repeat: For each new batch, add a fresh drizzle of oil and repeat the salting process.

Pearl Onions

Blanch the pearl onions for one minute in boiling water, then transfer them to an ice bath to cool. Once cool, peel them and set aside. Pearl onions can also be deep-fried for 10 sec; cool and peel off.

Stew

Make a vertical slit along the length of the leek. Insert a couple of thyme sprigs, a bay leaf, and 2 parsley stems into the slit. Tie the leek securely closed with butcher's twine to form a bouquet. Transfer the seared meat to a large Dutch oven or pot. Sprinkle the flour over the meat (this step is called singer), and toss to coat evenly.
In the same sautoir used for searing, roast the tomato paste over medium heat for a few minutes until it darkens slightly. Deglaze the pan with the reserved wine from the marinade, scraping up any browned bits. Pour this mixture into the pot with the meat. Add the boiling stock or demi-glace and the leek bouquet.
Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. Cover and let it simmer slowly for 2½ hours. The stew can also be cooked in the oven for 3 hours at 300ºF/150ºC.

Cook the Garnish

In a separate pan, cook the pork belly over medium heat until browned and crispy. Remove the pork belly, drain on paper towels, and reserve the rendered fat. In a hot frying pan, sauté the peeled pearl onions in a drizzle of the reserved pork fat for about 5 minutes. Transfer the onions to a bowl. In the same pan, sauté the mushrooms over high heat for about 8 minutes until browned. Return the pearl onions and the cooked pork belly (bacon) to the pan with the mushrooms, then set this mixture aside.

Finish the Stew

After the beef has cooked for 2½ hours, add the reserved mushroom, onion, and bacon mixture to the pot. Continue to simmer, covered, for an additional 30 minutes. The total cooking time should be about 3 hours.
Toward the end of the cooking time, remove the lid and skim off any impurities and excess fat from the surface. Remove the leek bouquet, squeeze any liquid from it back into the pot, and discard it. Keep the stew warm and readjust the seasoning with salt and pepper if necessary.

Storage

Beef Bourguignon can be refrigerated for up to 4 days. Its shelf life will be extended if the meat is vacuum-sealed.

A Note on Tradition

In most traditional Burgundy wine-based stews, ingredients like stock, demi-glace, and tomato paste were not originally included. However, they significantly improve the dish's color and depth of flavor. Leftover Beef Bourguignon makes an exquisite base for oeufs en meurette.

Vegetables For The Presentation

Cook the fennel in salted boiling water or steam for 25 minutes, or until tender. Set aside. Peel the potatoes and cut them into large, seven-sided football shapes (tournée cut). Cook them in salted boiling water for 25 minutes, or until fork-tender. Drain and set aside. In a hot pan, sear the carrots in pork fat with the crushed garlic and thyme over high heat for about 8 minutes.
Season the carrots with salt and pepper. Deglaze the pan by adding 1/4 cup (60g) of water, stock, or white wine, scraping up any browned bits. Cover the pan, reduce the heat to medium-low, and let the carrots cook for 20 minutes, or until they are fork-tender.

Plating

To serve, place about 150 grams of the beef bourguignon in a shallow bowl. Accompany with one or two parsley-roasted potatoes, the glazed carrots and fennel, and ladle the rich sauce over everything. Last touch up: A sprinkle of fleur de sel and ground black pepper. Bon appétit!