Beef Bourguignon – Restaurant Version of the Classic French Stew
The famous French classic with a modern twist!
Servings Prep Time
4servings 30minutes
Cook Time
2.5hours
Servings Prep Time
4servings 30minutes
Cook Time
2.5hours
Ingredients
Ingredients
Spice mill spices
Dried spice mix
Instructions
Process
  1. “Mise en Place”, have everything measured out, chopped and ready to cook.
  2. Preheat the oven to 155ºC (310ºF).
  3. Grind spices and sprinkle over the cubed meat.
  4. Sprinkle dried spice mix over the cubed meat and mix well using your hands. There should be no spices left on the bottom of the bowl.
  5. Sprinkle 1 tbsp flour over the meat and again mix well using hands making sure all the meat cubes are coated.
  6. Over medium high heat (8 out of 10) warm up a large skillet with diameter of 28 cm (11″), add 22 g butter and 22 g of olive oil.
  7. Once the fat is sizzling add the meat all at once. Spread the meat into a single layer, don’t stir and sear for 3- 4 minutes.
  8. Stir and let sear for another 2-3 minutes. Remove the meat and set aside.
  9. Add cut carrots and onions to the skillet, don’t stir much! The goal is to get some browning on it. Let cook for about 3 minutes before stirring first time, and then cook few more minutes.
  10. Add tomato puree and 1/2 tsp paprika, stir and let cook for 2-3 minutes.
  11. Transfer meat back to the skillet, add 80 ml of red wine and 1 tbsp of dried celery leaves. Reduce heat to medium (6 out of 10), stir and cook for 2 minutes or until wine is just a glaze and all the liquid is absorbed.
  12. Transfer the meat mixture to a braising dish.
  13. Horizontally chop the top of the garlic head exposing flesh of all the cloves that are still held together, add to the brazing dish.
  14. Add bay leaf to the brazing dish, cover, put it in the oven and braise for 2 1/2 – 3 hours. Half an hour before end of braising remove the garlic head and the bay leaf from the braising dish. Add in sauteed mushrooms and onions, stir, cover, return to oven and let braise for the last 30 minutes.
  15. Once braising is complete take the dish out of the oven, uncover, stir and let cool for couple of minutes. Proceed with making the sauce.
Sauteing Mushromms and Pearl Onions
  1. Over medium high heat (8 out of 10) preheat large skillet, add 10 g butter and 10 g olive oil.
  2. Once the fat is sizzling add the mushrooms. Saute for 5-6 minutes or until mushrooms are well browned.
  3. Pour in the brandy or cognac and flambé. Cook for another minute, take off the heat and set aside.
  4. Over medium high heat (8 out of 10) preheat large skillet, add 10 g butter and 10 g olive oil.
  5. Once the fat is sizzling in add the onions. Saute for 5-6 minutes or until onions soften and are well browned, take off the heat and set aside.
The Sauce
  1. Using a slotted spoon remove all the meat and vegetables into a medium size mixing bowl, set aside.
  2. Pour off the remaining liquid into a medium size sauce pan.
  3. Using a teaspoon handle back end extract the roasted garlic from the head and add to the sauce pot.
  4. Pour in remaining 120 ml of red wine, stir and start reducing over medium heat (5 out of 10).
  5. Once the liquid is simmering, reduce the heat to medium low (3 out of 10) and cook for desired sauce thickens.
  6. Once you are satisfied with the sauce thickness, taste the sauce, adjust seasoning and add salt (MSG is optional) as required.
Assembly
  1. Pour the sauce over the braised meat and vegetables. Gently stir until fully incorporated.
  2. Plate the beef bourguignon over a bed of mash potatoes and serve.