beef-bourguignon

Beef bourguignon

STEP 1
Pour the wine over the steak, add the herbs, cover and marinate in the fridge overnight.
STEP 2
Heat the oven to 160C/fan 140C/gas 3. Drain the meat, keeping the wine and herbs, and brown the meat in 1 tbsp oil in a large pan with a lid. Scoop out when browned, you may have to do this in batches. When all the meat is browned, add the bacon and fry until golden and has released some of its fat. Add the onion, and cook until soft. Stir in the flour, then add the marinating wine and herbs, and tomato purée. Add the browned beef and top up with beef stock and season. Put the lid on, and put in the oven for 2 hours until the meat is just falling apart.
STEP 3
Meanwhile fry the shallots and mushrooms in 1 tbsp oil in a separate pan until golden, and the water from the mushrooms has evaporated. When the meat is done, stir in the veg and cook for another 30 minutes (leaving uncovered if the gravy is thin) until the onions are soft, and the meat is meltingly tender. Allow to cool, then freeze. To reheat, thaw, then simmer until piping hot. Serve with mash or veg.

1/2 cup plus 3 tablespoons grapeseed oil or another neutral oil, divided
2 pounds 3 ounces beef for stew, cut into 1 1/2-inch cubes
1 bouquet garni (thyme sprigs, bay leaf, and parsley sprigs wrapped in a leek leaf and tied with kitchen twine)
4 garlic cloves, crushed (skins removed, if desired)
7 tablespoons all-purpose flour
2 quarts dry Burgundy red wine
2 1/4 cups fond de veau (alternatively, reduce 1 quart 2 ounces low-sodium beef stock by half)
Kosher salt, to taste
Ground white pepper, to taste
3 tablespoons unsalted butter
1/2 cup water
2 tablespoons plus 1 teaspoon granulated sugar
10 1/2 ounces pearl onions
10 1/2 ounces bacon, sliced crosswise
8 3/4 ounces button mushrooms, peeled and sliced
Steamed potatoes or cooked pasta, for serving

Heat 1/2 cup grapeseed oil in a large enameled cast-iron Dutch oven over medium-high. Add beef in batches, cooking until browned on all sides. Return beef to pan. Reduce heat to medium, and add bouquet garni and garlic cloves. Let simmer a few minutes. Stir in flour.
Add wine and fond de veau. Season with salt and white pepper. Skim fat from surface. Reduce heat to medium-low to maintain a simmer. Cover and cook 3 hours, stirring and skimming occasionally.
Melt butter in a medium skillet over medium. Stir in 1/2 cup water and sugar. Add onions, and cook, stirring occasionally, until caramelized, about 10 minutes. Keep warm.
Heat remaining 3 tablespoons grapeseed oil in a second medium skillet over medium. Add bacon and mushrooms, and cook, stirring often, until bacon fat is rendered and mushrooms are lightly browned, about 10 minutes. Discard fat; add bacon and mushrooms to onions.
When beef is cooked through and very tender, remove and discard bouquet garni. Stir onions, bacon, and mushrooms into beef mixture, and simmer a few minutes. Season with additional salt and pepper to taste. Serve very hot with steamed potatoes or pasta.