Beef bourguignon

Completed 0 of 8 steps

1. 01

   Dry the meat thoroughly

   Cut the beef into large cubes about 5 cm and dry them well. Cut the bacon into slices, carrots into thick rounds, and onions into cubes. Peel the pearl onions, leaving the heads whole.

2. 02

   Sear the bacon and beef

   In a heavy skillet, render the bacon for 5-6 minutes, then remove. Add olive oil, sear the beef in small batches of 5-6 minutes each without allowing too much meat juice to accumulate at the bottom.

3. 03

   Make the wine base

   Cook the onion and carrot in the same casserole for 8 minutes. Add garlic and tomato paste for 1 minute, then flour for 1 minute more. Gradually pour in the wine, scraping up the browned bits from the base.

4. 04

   Begin slow cooking

   Return the beef and bacon to the skillet, add broth, thyme, bay leaf, salt, and pepper. Bring to a gentle boil, cover, and bake in the oven at 160 °C for 2-2.5 hours. The meat should be tender enough to slice with a fork.

5. 05

   Prepare the onions and mushrooms

   While the meat is braising, sauté whole pearl onions in half of the butter for 8-10 minutes until lightly golden. Sauté mushroom halves separately in the remaining butter for 7-8 minutes until the moisture has evaporated and both sides are golden.

6. 06

   Combine the additions

   Remove the thyme and bay leaf. Add the pearl onions and mushrooms, cook for another 20-25 minutes. If the beef is still firm, continue cooking until tender, not just by time.

7. 07

   Finish the sauce

   If necessary, remove the cooked meat and reduce the liquid sauce uncovered for 10-15 minutes. Return the meat, gently stir, and reheat. The sauce should coat the pieces but remain fluid without a dry bottom.

8. 08

   Add parsley and serve

   Garnish with chopped parsley and serve hot with the sauce. Potatoes, pasta, bread, and additional vegetable sides are not included in this recipe.