Kev's Beef Bourguignon

A classic French dish, Beef Bourguignon is elevated with three distinct beef cuts, slow-cooked in red wine and beef stock, served with button mushrooms and crispy lardons.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

On a tray or plate, place flour and season with salt. Lightly flour all the meat and tap off any excess.

Step 2

In a Dutch oven, heat oil over medium heat. Brown the meat on all sides in batches. Set aside for later.

Step 3

Add a bit more oil into the Dutch oven and add in the vegetables. Immediately turn off the heat and place the lid on so the vegetables can steam. Mid way through, add in the thyme, parsley stems, and bay leaves. When the vegetables have cooked, scrape all the brown bits off the bottom of the pan. Remove vegetables from pan and set aside.

Step 4

Add the whole bottle of wine into the Dutch oven and reduce by 50%.

Step 5

Add the meat, vegetables, and herbs back into the Dutch oven. Cover with beef stock.

Step 6

Place back on heat and bring the mixture up to a simmer. Place a cartouche then a lid and place into a 160°c oven for 4-6 hours until the meat is extremely tender and falling apart.

Step 7

Remove from the oven and let the meat cool down in the liquid.

Step 8

Strain the meat and vegetables from the liquid. Reserve the meat and discard the carrots, onions, herbs, and garlic.

Step 9

Place the liquid back into a pan and slowly reduce until you reach a coating consistency. Skim off any fat or impurities.

Step 10

In a sauté pan, add in a few nubs of butter and the button mushrooms. Cook until fully tender and set aside for later use.

Step 11

In the same pan as the mushrooms, cook lardons until golden and crispy. Remove lardons from the pan for later use. Leave as much fat in the pan as possible.

Step 12

In the same pan, add in the pearl onions along with a few nubs of butter. Cook until tender and lightly golden on the outside.

Step 13

When the sauce is finished, add the meat and vegetables back into a pan and pour the sauce over.

Step 14

Serve with mash.