Beef Bourguignon (Beef Burgundy)

Ingredients

• 800g/ 1.6 lb chuck beef (, cut in 4-5 cm / 2” cubes (Note 1)
• 2 large carrots (~300g/10oz), cut on an angle into 4-5 cm / 2” pieces)
• 16 pearl onions or small, round pickling onions (Note 2)
• 1 bay leaf (, fresh (sub: dried)
• 3 sprigs thyme
• 750ml/ 25 oz pinot noir or other red wine (Note 3)
• 3 tbsp oil (, olive, canola or vegetable)
• 3/4 tsp salt
• 1/2 tsp pepper
• 200g/ 7oz mushrooms (, halved (quarters if large)
• 150g/ 5oz bacon piece (, cut into 1cm / 1/2” thick batons (Note 4)
• 50g/3 tbsp unsalted butter
• 3 garlic cloves (, minced)
• 2 tbsp tomato paste
• 6 tbsp flour (, plain/all purpose)
• 3 cups beef stock (low sodium)
• 1/4 tsp salt
• 2 tbsp chopped parsley (, for garnish)

Instructions

1. Marinate beef:
2. Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).
3. Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.
4. Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.
5. Brown beef and vegetables:
6. Preheat oven to 180°C / 350°F (160°C fan).
7. Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.
8. Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.
9. Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.
10. Fry bacon: Add bacon and cook for 3 minutes until golden. Add to bowl with beef.
11. Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.
12. Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.
13. Sauté carrot: Add butter into pot. Once melted, add carrot and cook for 3 - 4 minutes until there are golden patches. Add garlic and cook for a further 1 minute.
14. Tomato paste: Add tomato paste and cook for 2 minutes.
15. Flour: Add flour and cook for 2 minutes.
16. Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free (Note 6).
17. Add beef into pot: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.
18. Slow-cook:
19. Oven 1 hour: Bring to a simmer, then cover and transfer to oven for 1 hour. (Note 7)
20. Mushrooms and onion: Remove from oven, stir in mushrooms and onion.
21. Oven 1½ hours: Cover with lid and return to oven for 1½ hours, or until beef is "fall-apart tender".
22. Adjust salt: Remove from oven, taste sauce and add salt if needed. (Note 8 - important!)
23. Leave overnight (recommended): If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.
24. Serve over mashed potato – Essential for mopping up every drop of that amazing sauce!