Name: Beef Bourguignon
Ingredients: 450 g chuck steak, cut into 3–4cm cubes, patted dry, salted lightly 30 min ahead; 100 g block bacon, cut into ~1cm lardons; 1 onion, medium-diced; 2 carrots, peeled, cut into 2cm chunks; 4 garlic cloves, smashed and roughly chopped; 15 g tomato paste; 20 g flour; 375 ml red wine; 250 ml beef broth; 2 bay leaves; 2 g dried thyme; 200 g pearl onions, blanched 60 seconds, ice-bathed, peeled; 200 g mushrooms, quartered if large; 20 g butter; 300 g potatoes, peeled, cut into 3cm chunks; 5 g salt; 2 g black pepper

Steps

Heat the Dutch oven over medium-high. Add the lardons and render until crisp and the fat has pooled, about 6 minutes. Lift the lardons out with a slotted spoon to a plate, leaving the fat behind.
6 min · Render lardons
Working in batches that don't crowd the pot, brown the beef cubes hard on all sides in the bacon fat — 3 minutes per side, deeply caramelized. Move browned beef to the lardon plate.
3 min · Brown beef (per side)
Drop the heat to medium. Add the onion and carrots and cook 6–8 minutes until the onion is translucent and starting to color. Stir in the garlic and tomato paste; cook 1 minute until the paste darkens.
8 min · Soften onion and carrots1 min · Cook tomato paste
Sprinkle the flour over the vegetables and stir 2 minutes — this thickens the braise and removes the raw flour taste.
2 min · Cook flour
Pour in the red wine, scraping the fond off the bottom of the pot. Let it simmer hard for 3 minutes to cook off the alcohol's harshness.
3 min · Reduce wine
Return the beef and lardons to the pot, add the broth, bay leaves, and thyme, and salt lightly. Bring to a bare simmer, lid on, and braise on low for 2 hours — keep it just barely bubbling. The pot should not be boiling.
2 hr · Braise
Meanwhile, in a separate pan, sauté the mushrooms in butter until deeply browned. Set aside until the last 30 minutes.
After 2 hours, add the pearl onions, potatoes, and sautéed mushrooms. Continue at a bare simmer 30–40 minutes more, until the potatoes are tender and the meat falls apart at a fork press.
40 min · Finish braise with vegetables
Pull out the bay leaves. Taste and adjust with salt and pepper. Rest off heat 10 minutes before serving — the sauce thickens further as it sits.
10 min · Rest

Beef Bourguignon

Equipment

Ingredients

Dish A *

Dish B *

Dish C *

Dish D

Dish E

Dish F *

Dish G *

Dish H

Dish I *

Dish J *

Dish K

Dish L *

Dish M

Steps