Beef Bourguignon

1h 45m
Serves 1
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Directions

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

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