Boeuf Bourguignon - my version

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 150°C (130°C fan). In a Dutch oven, warm the oil and cook the lardons until golden and the fat has rendered. Remove and reserve.

Step 2

Pat the beef dry. Season with 2 tsp salt and the pepper. Toss with the flour. Brown the beef in batches over medium-high heat until deeply coloured. Remove and reserve.

Step 3

Lower heat to medium. Cook the onions and the finely diced carrots until soft and golden. Add garlic and cook briefly. Add tomato paste and cook until it darkens.

Step 4

Add cognac and boil briefly. Pour in the wine and boil until reduced by about half.

Step 5

Return beef and lardons with their juices. Add stock, thyme and bay leaves. Liquid should almost cover the meat. Bring to a simmer, cover, and braise in the oven for 1 hour 45 minutes.

Step 6

Stir in the carrot chunks. Cover and continue braising for 45–60 minutes, until the beef is very tender.

Step 7

Cover pearl onions with just-boiled water for a 5 minutes, drain, trim the root ends and peel.

Step 8

In a pan, melt half the butter and fry the pearl onions until golden. Add a splash of water, cover, and steam until just tender. Transfer to a bowl.

Step 9

Add remaining butter to the pan. Cook mushrooms in a single layer over high heat until deep golden. Season lightly.

Step 10

Stir pearl onions and mushrooms into the stew. Simmer uncovered for 20–30 minutes until the sauce reduces and coats a spoon.

Step 11

Skim excess fat. Remove from heat and stir in the chocolate until melted. If the sauce is thin, add the cornflour slurry and simmer briefly. Adjust seasoning and add vinegar.

Step 12

Best made a day ahead. Reheat gently and scatter with parsley to serve.