Beef Bourguignon

Beef Bourguignon is one of the most festive classics of French cooking: beef slowly braised in Burgundy red wine, where the meat turns meltingly tender and the sauce becomes deeply rich. It takes time, but the steps are simple.

Preparing the meat:

1. Cut the 800 g beef into large cubes and season with salt and pepper.

2. In a thick-bottomed pot with a little fat, brown it in several batches so it gets a nice brown crust – do not overcrowd it or it will steam.

For the base:

3. In the fat left behind, fry the 150 g cubed bacon, then add the chopped 1 onion and the 2 sliced carrots.

4. Return the meat, sprinkle over the 1 tablespoon flour and fry briefly.

For the sauce and the braising:

5. Pour in the 750 ml red wine and the 500 ml stock, add the 2 bay leaves and the 1 bunch of thyme.

6. Braise under a lid over a low heat (or in the oven) for 2.5-3 hours, until the meat almost falls apart.

To finish:

7. In a separate pan fry the 200 g mushrooms and the 150 g pearl onions, then fold them into the ragout for the last half hour.

8. The sauce is ideal when it is thick and glossy; take out the bay leaves and the thyme stalks before serving.

Tip: It is even better the next day – feel free to make it ahead, as braised ragouts truly come together after resting.