Beef Bourguignon

Method

1. 1

   Pat beef dry and season. Brown in batches in a heavy casserole in hot oil until deeply coloured on all sides. Set aside.

   💡 Do not crowd the pan — work in 3–4 batches for a proper sear.

2. 2

   In the same casserole, cook lardons until crisp. Add whole garlic cloves, deglaze with red wine and reduce by half.

3. 3

   Return beef, add stock to barely cover, and braise covered at 160°C for 2.5 hours until tender.

4. 4

   Sauté pearl onions and mushrooms separately. Add to the stew 20 minutes before the end. Adjust sauce consistency by reducing if needed.

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