Boeuf Bourguignon

The crown jewel of Burgundian home cooking, Boeuf Bourguignon transforms a humble braising cut into something magnificent through long, slow cooking in a good Pinot Noir. This heirloom dish was popularised beyond France by Julia Child, but every French grandmother has her own version, passed down through generations.

Serves: 6

Ingredients

• 1.5 kg (3.3 lb) beef chuck, cut into 5 cm (2 in) chunks
• 750 ml (1 bottle) red Burgundy or other Pinot Noir
• 200 g (7 oz) lardons or thick-cut bacon, cut into strips
• 250 g (9 oz) pearl onions, peeled
• 300 g (10 oz) cremini mushrooms, quartered
• 3 medium carrots, cut into 3 cm (1 in) rounds
• 3 cloves garlic, smashed
• 2 tbsp (30 ml) tomato paste
• 2 tbsp (30 g) plain flour
• 500 ml (2 cups) beef stock
• 1 bouquet garni (thyme, bay leaf, parsley)
• 2 tbsp (30 ml) olive oil
• Salt and freshly ground black pepper

Instructions

1. The night before (or 4 hours ahead), marinate the beef in the wine with the garlic and bouquet garni in the refrigerator. Drain and pat dry before cooking, reserving the marinade.
2. In a large Dutch oven or heavy pot, render the lardons over medium heat until golden, about 5 minutes. Remove and set aside.
3. Brown the beef in batches in the bacon fat and olive oil over high heat, 3-4 minutes per side. Do not crowd the pan. Remove and set aside.
4. Sauté the pearl onions until lightly coloured, about 5 minutes. Remove and set aside.
5. Reduce heat to medium, add the tomato paste and flour, stirring for 1 minute. Pour in the reserved wine marinade and stock, scraping up the browned bits. Return the beef, lardons, and carrots.
6. Slow cooker method: Transfer everything to a slow cooker, add the bouquet garni, and cook on LOW for 7-8 hours until the beef is completely tender and yielding.
7. In the final 30 minutes, sauté mushrooms in butter until golden, add to the pot along with the pearl onions.
8. Adjust seasoning. Discard the bouquet garni. Serve with crusty bread or egg noodles.

Cook's Notes: The dish improves dramatically the next day as the flavours meld. For a glossy sauce, remove the beef and reduce the braising liquid on the stovetop before returning the meat. A splash of Cognac added before the wine adds depth.