Beef Bourguignon
Directions
- 1Cut onions, celery and carrots (50% onion, 25% celery, 25% carrots).
- 2Mash a whole garlic clove.
- 3In a large pot with a tad bit of olive oil, caramelize the vegetables.
- 4Add Côtes du Rhône wine (or Burgundy) to deglaze the vegetables.
- 5Add beef stock, fresh thyme and bay leaves; let it reduce.
- 6In a large saucepan, add chopped bacon and render the bacon fat.
- 7Once bacon is cooked, set aside but do not throw away; it will be used later.
- 8Season lean beef stew with salt and pepper.
- 9Sear the beef on all sides in the rendered bacon fat.
- 10Add the seared beef to the wine and beef stock mixture.
- 11Put the mixture in the oven at 375° for about an hour and a half.
- 12After 45 minutes, peel Cipollini onions (or pearl onions), baby carrots, and prepare the mushroom blend and fingerling potatoes.
- 13Roast all vegetables in four separate pans with olive oil; season with salt and pepper.
- 14Combine all roasted vegetables in one pan and add the bacon lardons.
- 15Strain the beef bourguignon into a new pot.
- 16Put the beef back into the pot after straining.
- 17Add all vegetables to the pot; cook for 10–15 minutes.
- 18Adjust seasoning with salt and pepper and serve with a French baguette.
Ingredients
- 50 percent onions
- 25 percent celery
- 25 percent carrots
- 1 garlic clove
- 0 olive oil
- 1 bottle Côtes du Rhône wine
- 1 bottle Burgundy wine
- 1 box beef stock
- 1 sprig fresh thyme
- 1 sprig bay leaves
- 0 chopped bacon
- 0 lean beef stew
- 0 salt
- 0 pepper
- 0 Cipollini onions
- 0 pearl onions
- 0 baby carrots
- 0 mushroom blend
- 0 fingerling potatoes
- 1 French baguette
Equipment
large potknifecutting boardsaucepanfour separate pans