Boeuf Bourguignon - my version

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large dutch oven, over medium heat, heat the oil and, once hot, sauté the bacon for 2 to 3 minutes or until golden brown. Meanwhile, pat the beef cubes dry with paper towels and season them all over with salt and pepper then coat the beef in flour. Remove bacon with a slotted spoon and reserve.

Step 2

Increase the heat to medium high and, working in batches, brown the beef on all sides in the hot oil and bacon fat. Remove the browned beef and reserve.

Step 3

Add the onions and cook over medium-high heat until golden, adding a little more oil if necessary. Add the garlic and saute for another minute. Add the carrots, thyme, bay leaves and tomato paste and cook for another minute.

Step 4

Add brandy, if using, and boil until alcohol has nearly cooked off, about 2 minutes. (If not using brandy, proceed with next step.)

Step 5

Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1 1/2 to 2 hours, or until meat is very tender when pierced with fork.

Step 6

While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin.

Step 7

A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl.

Step 8

Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often.

Step 9

Add the pearl onions, mushrooms and chocolate to the pot and stir it together. Season to taste with salt and pepper.

Step 10

Mix the cornstarch with cold water and add it to the stew

Step 11

Serve immediately or the following day after the flavors have had more time to develop.