Beef Bourguignon

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Pat the beef completely dry and season. Moisture is the enemy of browning, and browning is where two-thirds of this dish's flavour comes from.

   Mark done

2. Render the lardons in a heavy casserole over medium heat until crisp, about 8 minutes, then lift out and reserve.

   Mark done Start 8 min timer

3. Brown the beef hard in the fat, in three or four uncrowded batches, 5 minutes per batch. Set aside with the lardons.

   Mark done

4. Lower the heat, add the onion, carrot and garlic and cook for 8 minutes. Stir in the tomato purée and cook 2 minutes, then sprinkle over the flour and cook 2 minutes more.

   Mark done Start 8 min timer

5. Pour in the wine, bring to the boil and scrape the base clean. Simmer for 5 minutes to burn off the raw alcohol.

   Mark done Start 5 min timer

6. Return the beef and lardons, add the stock, bouquet garni and salt. The liquid should just cover the meat. Bring to a bare simmer.

   Mark done

7. Cover and cook at 150°C / 300°F for 2.5 to 3 hours, until the beef yields to a spoon with no resistance.

   Mark done

8. Meanwhile, glaze the pearl onions: melt half the butter with the sugar and 100 ml water, add the onions, cover and cook 15 minutes, then uncover and roll until burnished. Sauté the mushrooms hard in the remaining butter until deeply browned.

   Mark done

9. Strain the braising liquid into a pan, skim the fat, and reduce for 10 to 15 minutes until it coats a spoon. Combine everything, warm through, and serve.

   Mark done Start 10 min timer

Chef’s Tips

• Use a wine you would drink. "Cooking wine" is salted and will make the sauce taste harsh after reduction.
• Make it a day ahead. Chilling lets you lift the solidified fat off cleanly and the flavour deepens noticeably.
• If your sauce is thin at the end, reduce it separately rather than boiling the meat, which turns it stringy.

Pairing Suggestions

• The same Burgundy you cooked with
• Buttered egg noodles, mashed potato or crusty baguette
• Crème brûlée or a green salad with mustard vinaigrette

Storage & Reheating

Refrigerate up to 4 days or freeze 3 months. Reheat gently, covered, at 150°C / 300°F for 30 minutes, or on the hob below a simmer.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.