Boeuf Bourguinon

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

NOTE For deeper flavours, it is best to cook Beef Bourguignon a day ahead.

Step 2

Start the marinade two days in advance.

Step 3

Cook the stew the next day, cool uncovered on the counter, cover, and refrigerate.

Step 4

On the third and final day, skim the fat from the surface, reheat over gentle heat, and serve.

Step 5

Start the marinade 12 hours or up to a day in advance.

Step 6

Combine the onion, shallots, carrots, garlic, thyme, parsley, and bay leaves in a large mixing bowl.

Step 7

Season generously with salt and pepper, add the olive oil, and toss to coat.

Step 8

Add the beef and toss again.

Step 9

Pour in the wine, cover with plastic wrap, and refrigerate for 12 hours, or up to a day.

Step 10

When you're ready to cook the stew, pour the marinade, meat, and vegetables through a colander into a second large bowl, to save the liquids and solids separately.

Step 11

Remove the meat from the colander (it doesn't matter if a few bits of vegetables stick to the meat), and set aside on a plate.

Step 12

Set a large heavy pot or Dutch oven over medium-high heat, add the bacon, and cook until crisp.

Step 13

Remove the bacon with a slotted spoon and set aside.

Step 14

If there is more than 2 tablespoons of bacon drippings in the pan, pour out the excess fat.

Step 15

Add the marinated vegetables and cook for 5 minutes, until softened, stirring regularly.

Step 16

Remove the vegetables from the pan and return to the bowl.

Step 17

Working in two batches, place the meat in a single layer in the pan without crowding and cook until browned on all sides, about 8 minutes per batch.

Step 18

When the second batch is done, return the first batch to the pot, sprinkle with flour, and toss until no white trace of flour remains.

Step 19

Add the vegetables, pour in the reserved marinade, and stir.

Step 20

Bring to a simmer, turn the heat down to low, cover, and cook for 3 hours.

Step 21

About 1 hour into the cooking, add the chocolate and reserved bacon.

Step 22

Remove the lid, turn the heat up to medium-high, and cook for 20 minutes, stirring regularly, until the sauce is thick enough to cling to the meat.

Step 23

Transfer to a serving dish or serve straight from the pot, with pasta or small steamed potatos.