Beef Bourguignon

Slow-braised beef in red wine with bacon, mushrooms and pearl onions, a rich French classic.

Ingredients

• 2 1/2 lb (1.2 kg) beef chuck, cut into large chunks
• 5 oz (150 g) smoked bacon lardons
• 2 tablespoons olive oil
• 2 tablespoons flour
• 1 bottle (750 ml) red wine
• 2 cups (480 ml) beef stock
• 2 tablespoons tomato paste
• 2 carrots, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz (225 g) button mushrooms
• 8 oz (225 g) pearl onions, peeled
• 2 bay leaves and 3 sprigs thyme
• Sea salt and freshly ground black pepper
• Chopped parsley, to serve

Directions

1. Pat the beef dry and season. Fry the bacon lardons in the oil until crisp, remove, then brown the beef in batches in the fat. Set aside.
2. Soften the onion, carrots and garlic in the same pot. Stir in the tomato paste and flour and cook 1 minute.
3. Pour in the red wine, scraping the base, and bring to a simmer. Return the beef and bacon, add the stock, bay and thyme.
4. Cover and braise in a 325°F (160°C) oven for about 2 1/2 hours until the beef is fork-tender.
5. Meanwhile, brown the mushrooms and pearl onions in a little butter. Stir them into the stew for the last 30 minutes.
6. Skim any fat, adjust the seasoning, and serve scattered with parsley alongside mash or crusty bread.

Notes

Based on Gordon Ramsay’s beef bourguignon.