Beef Bourguignon

Ingredients

• 600 g Beef cheeks (or chuck roast), trimmed and cut into large chunks
• 500 ml Burgundy or dry red wine
• 300 ml Beef stock
• 2 Carrots, sliced
• 10 Pearl onions, peeled
• 200 g Cremini mushrooms, halved
• 100 g Bacon lardons
• 4 cloves Garlic, minced
• 2 tbsp Tomato paste
• 2 tbsp All-purpose flour
• 4 sprigs Fresh thyme
• 2 Bay leaves
• 2 tbsp Unsalted butter
• 2 tbsp Olive oil
• to taste Salt and black pepper
• 2 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Pat the beef cheeks dry and season generously with salt and pepper. Dredge lightly in flour, shaking off excess.

2. 2

   Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 8 minutes. Remove and set aside.

3. 3

   In the same pot, cook the bacon lardons until crisp, then add carrots, pearl onions, and garlic. Sauté 5 minutes until softened and lightly colored.

4. 4

   Stir in tomato paste and cook 1 minute, then deglaze with the red wine, scraping up browned bits. Simmer 5 minutes to reduce slightly.

5. 5

   Return the beef to the pot, add beef stock, thyme, and bay leaves. Bring to a gentle simmer, cover, and transfer to a 160°C (325°F) oven. Braise for 2.5 hours, stirring once halfway through.

6. 6

   While the beef braises, sauté the mushrooms in butter until golden, about 6 minutes, and set aside.

7. 7

   After 2.5 hours, add the mushrooms to the pot and continue braising uncovered for 30 minutes until the beef is fork-tender and the sauce has thickened.

8. 8

   Remove bay leaves and thyme sprigs, adjust seasoning, and rest 10 minutes. Serve garnished with parsley, ideally over mashed potatoes or with crusty bread.