Beef Bourguignon

Instructions

1. Step 1

   Preheat the oven to 160°C.

   Cookware: oven

2. Step 2

   Pat the beef dry, then toss it with the salt and black pepper.

   Ingredients used: 1200.0 gr Beef Chuck, 3.0 gr Black Pepper, 10.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Cook the bacon in the Dutch oven over medium heat until browned and its fat has rendered. Transfer it to a clean plate.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Bacon

   Cookware: Dutch oven, plate, wooden spoon

4. Step 4

   Add the vegetable oil and raise the heat to high. Sear the seasoned beef in uncrowded batches, browning each batch on all sides, then transfer it to a separate plate.

   Timer: 15 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: Dutch oven, kitchen tongs, plate

5. Step 5

   Lower to medium heat. Add the carrots and yellow onion and cook until the onion begins to soften.

   Timer: 6 min (fixed)

   Ingredients used: 200.0 gr Carrot, 250.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the garlic and tomato paste. Cook, stirring, until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Sprinkle in the flour and stir until it evenly coats the vegetables.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Pour in the red wine, scraping the bottom of the pot. Simmer over medium heat until the liquid is slightly reduced.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 ml Red Wine

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Add the beef stock, thyme, bay leaves, cooked bacon, and seared beef. Bring the liquid to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 500.0 ml Beef Stock, 6.0 piece Thyme

   Cookware: Dutch oven, wooden spoon

10. Step 10

    Cover the Dutch oven and braise in the oven.

    Timer: 90 min (fixed)

    Cookware: Dutch oven, oven

11. Step 11

    While the beef braises, melt half the butter in the skillet over medium heat. Sauté the mushrooms until browned and transfer them to a plate.

    Timer: 8 min (fixed)

    Ingredients used: 15.0 gr Butter, 350.0 gr Mushroom

    Cookware: plate, skillet, wooden spoon

12. Step 12

    Melt the remaining butter in the skillet over medium heat. Cook the pearl onions until lightly browned and beginning to soften.

    Timer: 10 min (fixed)

    Ingredients used: 15.0 gr Butter, 300.0 gr Pearl Onion

    Cookware: skillet, wooden spoon

13. Step 13

    Stir the mushrooms and pearl onions into the stew. Cover and continue braising at 160°C until the beef is fork-tender and has reached at least 71°C internally.

    Timer: 40 min (fixed)

    Cookware: Dutch oven, oven, wooden spoon

14. Step 14

    Remove the thyme stems and bay leaves. Rest the stew briefly, skim excess fat if desired, and finish with the parsley before serving.

    Timer: 10 min (fixed)

    Ingredients used: 15.0 gr Parsley

    Cookware: Dutch oven, wooden spoon