Beef Bourguignon

Method

1. 1

   Pat the beef bone-dry and season it. Crisp the bacon in oil in a dutch oven, remove, then brown the beef in batches over high heat.

   💡 Dry meat browns; wet meat boils. Blot every chunk with paper towels first.

2. 2

   Soften the onions and carrots in the same pot for 5 minutes, then stir in the garlic, tomato paste and flour.

3. 3

   Return the beef and bacon, pour in the wine and stock, and add bay and thyme. Bring just to a simmer.

4. 4

   Cover and slide into a 150°C oven for 3 hours, until the beef yields to a spoon.

   💡 The oven's all-around heat keeps the braise below a boil — the difference between silk and shoe leather.

5. 5

   Near the end, brown the mushrooms in a hot pan and stir them into the pot.

6. 6

   Skim the fat, then boil the sauce down until it just coats a spoon. Season and rest 15 minutes.

7. 7

   Serve over mashed potatoes or with a torn baguette — the sauce is the point.