Bouef Bourguignon Alex french guy cooking's Grandma's recipe

Updated at: Thu, 17 Aug 2023 01:08:19 GMT

Step 1

cut meat into 2-3 inch pieces. They shrink a bit during cooking. Add onions, carrots and the meat to a big container. Drop the wine. All of it. Keep a glass for yourself, you deserve it. Let this marinate in the fridge for 1 hour. I did it at room temperature because my studio is pretty cold.

Step 2

Strain the meat, pat it dry, Season with kosher salt

Step 3

Sear the meat in oil until nicely coloured on both sides.

Step 4

Discard the oil.

Step 5

Sprinkle with a heaped tbsp of flour. Thickener.

Step 6

Cook for a minute, stirring. Then drop the wine and the stock.

Step 7

2 tsp of tomato purée for umami and colour.

Step 8

Flambé safely : Don’t put your head over it, don’t do it under the kitchen hood, keep your distances.

Step 9

Bring to a boil, skim the scum regularly.

Step 10

Two cooking options : #1 the oven: 2 hours at 200°C or 400°F then a little check, then again 2 hours at 200°C

Step 11

#2 the stove: Low heat, 4 hours the first three with a lid.

Step 12

In both cases, the meat should be super soft and tender. If not, keep cooking.

Step 13

Cook all three garnishes during the last hour of the stew.

Step 14

Place all peeled pearl onions in a pan.

Step 15

Add a knob of butter, 2 tsp sugar , water till they are halfway covered

Step 16

Top with a lid or with a piece of parchment paper, with a hole in the center. About 10-15 minutes will cook and caramelise them. When the water is gone, they should be ready (prick with a knife to see if it's soft). If not, add water and continue. If yes, Set aside

Step 17

Cut bacon into sticks ; 1inch long1/4inch wide (lardons),

Step 18

Fry them on medium heat until caramelisation appears.

Step 19

Remove fat (keep for cooking your next omelet) Set aside.

Step 20

Cut mushrooms into quarters, halves or leave whole if they are small.

Step 21

Place them in a pan covered with a bit of beef stock.

Step 22

5 minutes is all they need.

Step 23

Add ¾ of the garnishes to the stew, one piece of dark chocolate and cook together for 30 minutes. Top plates with a little more garnishes and some fresh thyme.

Step 24

Sauce should be glossy. If not you can always drop in a few knobs of cold butter off the heat, and swirl around until melted.

Step 25

Piece of bread on the side and MOP AWAY !

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