Beef Bourguignon

Instructions

1. Step 1

   Preheat the oven to 160°C.

   Cookware: oven

2. Step 2

   Cook the bacon in the Dutch oven over medium heat until browned and its fat has rendered. Transfer it to a bowl with a slotted spoon.

   Timer: 8 min (fixed)

   Ingredients used: 180.0 gr Bacon

   Cookware: Dutch oven, mixing bowl, slotted spoon

3. Step 3

   Season the beef with 8 gr salt and 1 gr black pepper. Add the oil to the Dutch oven and brown the beef in batches over medium heat, transferring each batch to the bowl with the bacon.

   Timer: 15 min (fixed)

   Ingredients used: 1200.0 gr Beef Chuck, 8.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 30.0 ml Vegetable Oil

   Cookware: Dutch oven, kitchen tongs, mixing bowl

4. Step 4

   Add the yellow onion and carrot to the Dutch oven. Cook over medium heat until the onion softens and begins to brown.

   Timer: 7 min (fixed)

   Ingredients used: 250.0 gr Carrot, 300.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the garlic and tomato paste and cook over medium heat until fragrant and slightly darkened.

   Timer: 2 min (fixed)

   Ingredients used: 9.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

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

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Pour in the wine and scrape the browned residue from the bottom. Simmer over medium heat until the liquid reduces slightly.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 ml Dry Red Wine

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Add the stock, thyme, and bay leaves, then return the browned beef and bacon with their collected juices. Bring to a simmer over medium heat, cover, and braise in the oven at 160°C until the beef is fork-tender.

   Timer: 150 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 500.0 ml Beef Stock, 3.0 gr Fresh Thyme

   Cookware: Dutch oven, oven, wooden spoon

9. Step 9

   Melt the butter in a skillet over medium heat. Add the pearl onions and cook until lightly browned and nearly tender.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 gr Pearl Onion, 30.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

10. Step 10

    Add the mushrooms to the skillet and season with the remaining 4 gr salt and 1 gr black pepper. Cook over medium heat until browned and their released moisture has mostly evaporated.

    Timer: 8 min (fixed)

    Ingredients used: 400.0 gr Button Mushroom, 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper

    Cookware: skillet, wooden spoon

11. Step 11

    Remove the Dutch oven from the oven and discard the thyme stems and bay leaves. Stir in the cooked pearl onions and mushrooms, then simmer uncovered over low heat until the sauce lightly coats the beef.

    Timer: 15 min (fixed)

    Cookware: Dutch oven, wooden spoon

12. Step 12

    Remove the stew from the heat, scatter with parsley, and serve hot.

    Ingredients used: 15.0 gr Parsley

    Cookware: Dutch oven