Boeuf Bourguignon Traditionnel (Burgundy Beef Stew)

• 180 g Streaky bacon
• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 30 g Plain flour
• 30 g Unsalted butter
• 2 medium Carrot
• 250 g Fresh pearl onion
• 3 cloves Garlic
• 1 tbsp Tomato purée
• 750 ml Dry Red Wine
• 500 ml Beef stock
• 2 Bay leaves
• 4 sprigs Fresh thyme
• 300 g Button mushrooms
• ½ tsp Black pepper

1. Heat a large casserole over medium heat. Cut the bacon into lardons and cook for 6 to 8 minutes until the fat renders and the bacon is lightly golden, then lift out to a plate, leaving the fat in the pot.
2. Cut the beef into large chunks and pat dry, then season with most of the salt and the black pepper. Brown the beef in batches in the bacon fat for 3 to 4 minutes per side until well coloured, transferring each batch to the plate with the bacon.
3. Add the butter to the pot. Slice the carrots, peel the pearl onions, and slice the garlic, then cook them for 6 to 8 minutes until lightly softened and starting to take on colour.
4. Stir in the tomato purée for 1 minute. Sprinkle over the flour and cook, stirring, for 2 minutes so it loses its raw taste.
5. Pour in the red wine, scraping up any browned bits from the base, then add the beef stock. Return the beef and bacon to the pot, add the bay leaves and thyme, and bring to a gentle simmer.
6. Cover with a lid slightly ajar and simmer very gently for 1 hour 45 minutes, stirring occasionally, until the beef is meltingly tender and the sauce is glossy enough to coat the back of a spoon. Taste and adjust with the remaining salt if needed.
7. In a frying pan over medium-high heat, sauté the mushrooms for 6 to 8 minutes until browned and their moisture has cooked off. Stir them into the stew and simmer for 10 minutes to bring everything together.
8. Rest the stew off the heat for 5 minutes, then remove the thyme sprigs and bay leaves. Serve hot with plenty of the rich wine gravy.

Made this recipe? Rate it — a comment is optional.