- Bay leaf
- 3 cloves of Garlic
- 1 tbsp Olive oil
- 8 ozs Smoked bacon
- 2 1/2 lbs Chuck beef
- 1 lb Carrots
- 2 Onions
- 1 bottle of Red burgundy
- 3 tbsps All purpose flour
- 1 lb Onions (pearl or shallots)
- 1 lb Mushrooms
- Parsley (optional)
Tie a bouquet garnis of Bay leaf and Thyme. Slice carrots and onions, crush the garlic and cut the beef into large chunks. Place all ingredients into a large bowl. Marinate in wine overnight, Bourgogne, of course!
Prepare the bacon by cutting into small chunks and simmer for 2 minutes to take out any excess salt. Prepare the pearl onions or shallots by placing in simmering water for 2 minutes to soften the skins and cut off one end of the onion and press out from the outer skin. Quarter the mushrooms. Combine the bacon and mushrooms in a pan. Add the pearl onions or shallots, glaze and set aside.
Put olive oil in dutch oven and seal the marinated beef. Season with salt and pepper. When the meat is sealed take out of the dutch oven and set aside. Add marinated vegetables and herbs into the Dutch oven. Add 3 tablespoons of all purpose flour and stir. Return the sealed meat to the Dutch oven and pour over the red wine marinade.
Cover the meat and vegetables with greaseproof paper and return the lid. Cook in a preheated oven @ 250F for 2 hours or until the meat is tender.
When the meat is tender take off the greaseproof paper and take out the meat, vegetables and herbs leaving the stock in the dutch oven. Reduce the stock until desired flavor and thickness is achieved.
Simmer carrots in a pan. When cooked, strain out the water and finish by glazing the carrots with some butter. Add the meat to the pan with the bacon, mushroom and onion. Glaze and add the reduced stock. Add the glazed carrots and some sprigs of parsley to the Bourguignon.
Portion out onto a warmed serving bowl. Add some finishing garnish to serve!
Check out this recipe video from Domaine de Cromey on how to make Beef bourguignon!