---
title: Beef Bourguignon
tags:
  - beef
  - french
  - main
source: grandmother's recipe
---

> A classic braise — patience is the whole technique. Don't rush the browning and use a decent bottle of wine.

Season @beef{1%kg}(chuck, cut into large cubes) generously with @salt{} and @black pepper{}. Brown in batches in @oil{} in a #dutch oven{} over high heat, then set aside.

In the same pot, cook @lardons{200%g} until crispy. Add @carrots{2}(diced), @celery{2%stalks}(chopped), and @onion{1}(large, diced). Cook for ~{5%minutes}.

Add @garlic cloves{4}(minced) and cook for ~{1%minute}.

Pour in @red wine{750%ml}(one bottle) and @beef stock{2%cups}. Stir in @tomato paste{2%tbsp}. Add a bouquet garni of @thyme{3%sprigs}, @bay leaves{2}, and @parsely{3%stems}. Bring to a boil, then reduce heat.

Return the beef to the pot, cover, and braise in the oven at 160°C for ~{3%hours}.

In the last 30 minutes, sauté @pearl onions{250%g} and @cremini mushrooms{300%g}(quartered) in @butter{2%tbsp} until golden, then add to the pot.

Adjust seasoning and serve with crusty bread.