French Classics: Beef Bourguignon

Serves: 6 | Preparation time: 30 minutes | Cooking Time: 3.5 hours | Level: Intermediate

Ingredients

3.5 lbs Beef (mix of Beef Chuck / Beef Cheek / Short Rib)

5 strips bacon (can do thin or thick)

1 Yellow Onions

3 large Carrots

16 oz Mushrooms of choice

4 cloves Garlic

1 bottle of Burgundy red wine

Unsalted Butter

Pasta / Mashed Potatoes / Rice to accompany

Seasonings / Oils

Salt

Pepper

Bay Leaves

Cooking oil (Avocado, Grapeseed, etc)

Steps

Step 1
Medium dice your carrots and onions, remove stems and quarter mushrooms, and quarter garlic cloves

Step 2
Cut your beef into 3 inch chunks, and bacon / lard into thick pieces, then cook your bacon in a pot - leaving the grease for later

Step 3
Remove bacon but leave the grease, and sear off each side of your beef chunks until browned

Step 4
Remove beef, add a little oil / butter, then add all vegetables and cook for 6-8 minutes

Step 5
Remove vegetables from pot and add back in beef + bacon + bay leaves on bottom layer, then cover with vegetables, then cover contents with your wine

Step 6
Bring the wine to a boil for a few minutes, then bring the heat down to low, cover with a lid and cook for 3 hours

Step 7
Once your mixture is almost done, pan fry your mushrooms for a few minutes before incorporating them into your stew - serve over rice / pasta / mashed potatoes!

Common Pitfalls:

Don’t rush this! You need time for the tougher cuts of beef to really get tender

• Cooking ware

  Pot

  Pan

• Substitutes

  Can play around a lot with the kinds of beef cuts; beef chuck is standard but I love using beef check + short rib for even more tenderness

• Recipe Variations

  N/A