Beef Bourguignon

🥘 Ingredients

• beef 1.5-2 kg
• carrots 2 medium-sized
• onions 2 medium-sized
• wine 1 bottle, 75cl
• thyme 4 sprigs
• bay leaves 2-3
• leek green part 1
• celery stalk 1
• garlic cloves 5
• AP flour 1 tbsp
• organic beef broth 1 ½ litre
• tomato puree 2 tsp
• thick-cut bacon 400 g
• button mushrooms 400 g
• pearl onions 20-30, 300 g
• sugar 2 tsp
• water
• butter

1. 1

   Take your beef , ideally shin and chuck, and cut into 2-3 inch pieces. Combine with your carrots , onions , and wine in a large container for marination. Place in the fridge for 1 hour .
2. 2

   Prepare your herb bunch with thyme , bay leaves , leek green part , and celery stalk . Also include garlic cloves .
3. 3

   After marinating, strain your beef and pat it dry. Save the wine! Season with kosher salt.
4. 4

   Sear the meat in oil until nicely coloured on both sides. Discard the oil and sprinkle meat with a heaped tablespoon of AP flour . Cook for a minute, stirring, then add the wine and organic beef broth . Add 2 teaspoons of tomato puree for umami and colour. Flambé safely. Bring to a boil and skim off the scum regularly.
5. 5

   Place in a oven at 200°C or 400°F for 2 hours, check, then again for 2 hours. Cook on stove on low heat for 4 hours, the first three with a lid.
6. 6

   During the last hour of stew cooking, prepare your garnishes. For garnishes, have your thick-cut bacon , button mushrooms , and pearl onions . You'll also need sugar , water , and butter .
7. 7

   Place pearl onions in a pan , adding butter, 2 teaspoons of sugar, and enough water to cover them halfway. Cook for 10-15 minutes until they caramelise and are soft.
8. 8

   Cut bacon into sticks and fry until caramelised. Remove fat and set aside.
9. 9

   Cut mushrooms and cook in a pan with a bit of beef stock for 5 minutes .
10. 10

    Add ¾ of your prepared garnishes to the stew, along with a piece of dark chocolate. Cook for 30 minutes . Top plates with remaining garnishes and fresh thyme. If the sauce isn't glossy, add a few knobs of cold butter off the heat and swirl until melted.