Classic Beef Bourguignon

Method29 steps

1. 1

   Step 1: Chop your beef into cubes, about 2 inches thick.

   Uses 6 lb trimmed beef brisket

2. 2

   Step 2: Chop the carrots (4 large), celery (2), and garlic (3) for the marinade. Peel the shallots (4) and slice them lengthwise into strips.

   Uses 4 shallots, peeled and cut into strips, lengthwise · 4 large carrots, diced · 2 celery stalks, diced · 3 garlic cloves, chopped

3. 3

   Step 3: In a Dutch oven or covered container large enough for the batch, combine the cut beef, prepared carrots, celery, garlic and shallots with the Herbes de Provence (2 tbsp), star anise (1) and bay leaves (4). If choosing the herb alternative, use thyme and rosemary instead of the Herbes de Provence; their quantities are to taste.

   Uses Cubed beef brisket · Prepared shallots, carrots, celery and garlic · 2 tbsp Herbes de Provence · 1 star anise · 4 bay leaves · Thyme, instead of Herbes de Provence together with rosemary (optional) · Rosemary, instead of Herbes de Provence together with thyme (optional)

4. 4

   Step 4: Pour over half of the single bottle of red wine, reserving its other half for the braise.

   Uses Beef, vegetables and herbs · Half bottle red wine for marinade

5. 5

   Step 5: Fold the beef, vegetables, herbs and wine together until well mixed.

   Uses Beef, vegetables and wine marinade

6. 6

   Step 6: Cover your dutch oven with plastic wrap (so it is air tight) and set in the fridge for 24 hours.

   Marinate beef in the refrigerator for 24 hours · 1440 minUses Mixed beef and vegetable marinade

7. 7

   Step 7: Set a pasta strainer inside a big bowl. Transfer the contents of your dutch oven into the strainer - making sure to keep all the juice in the bowl! You will use this later.

   Uses 24-hour refrigerated beef marinade

8. 8

   Step 8: Remove the chunks of marinated beef from the strainer and pat dry with paper towels. You must dry the meat! If you skip this step it will not sear.

   Uses Drained marinated beef

9. 9

   Step 9: Lay the dried pieces of meat flat on a cutting board and lightly dust with flour (1/2 cup). I like to use a sieve for this - you don't want too much flour.

   Uses Dried marinated beef · 1/2 cup flour, all purpose

10. 10

    Step 10: Preheat the oven to 350°F (175°C) while preparing the meat for searing.

11. 11

    Step 11: Retain the drained marinated carrots, celery, garlic, shallots, herbs and bay leaves for the braise. Discard the star anise.

    Uses Retained drained marinated vegetables and herbs

12. 12

    Step 12: Wipe down your dutch oven and put it back on the burner at medium high heat with a drizzle of olive oil.

    Uses olive oil, a drizzle (for searing)

13. 13

    Step 13: In small batches, sear the meat so that there is a light crust on each piece. Allow the meat to brown and remove the pieces once the meat begins to render liquid in the dish. You don't want the meat to boil!

    Uses Dried, lightly flour-dusted beef · Hot olive-oil-coated Dutch oven

14. 14

    Step 14: During searing, use tongs to place each prepared beef batch in the Dutch oven, avoiding additional marinade liquid.

    Uses Prepared meat for searing with tongs

15. 15

    Step 15: During searing, keep each batch in a single layer so every piece can brown. Sear all the meat in as many batches as needed.

    Uses Prepared meat for single-layer searing batches

16. 16

    Step 16: Repeat until all the meat has been seared, making sure to continuously scrape the bottom of your dish with a rubber spatula - this is where all the flavor is! Set the meat aside.

    Uses Seared beef batches · Remaining meat, seared in repeated batches

17. 17

    Step 17: Use a suitable heat-resistant brush or spatula to keep the inside sides of the Dutch oven clean as you sear, preventing residue from burning.

18. 18

    Step 18: Over medium heat in the same Dutch oven, brown the chopped bacon (1 cup). Add the retained marinated shallots and the mushrooms (4 cups), sprinkle over the 2 teaspoons sugar and sauté until slightly caramelized, stirring frequently. Add the prepared veal demi-glace (1 cup) and beef stock (1 cup).

    Uses 1 cup chopped bacon · Retained marinated shallots only · 4 cups mushrooms, cleaned and trimmed · 2 tsp sugar · 1 cup beef stock · 1 cup prepared veal demi-glace

19. 19

    Step 19: Return all the seared beef and the remaining retained marinated carrots, celery, garlic, herbs and bay leaves to the bacon-and-mushroom sauce. The shallots are already in this pot.

    Uses Bacon, shallots and mushroom sauce · All seared beef · Retained carrots, celery, garlic, herbs and bay leaves; shallots already used

20. 20

    Step 20: Add the remaining half of the same wine bottle and all the reserved marinade liquid from draining. Use a pot large enough to avoid overfilling; split between oven-safe pots if necessary.

    Uses Combined beef and vegetable braise · Remaining half bottle red wine · All reserved strained marinade liquid

21. 21

    Step 21: Stir a few times, folding the ingredients over each other so that it is all well mixed

    Uses Complete beef and wine braise

22. 22

    Step 22: Braise uncovered on the middle rack at 350°F (175°C) for about 2 1/2 hours, continuing as needed until the beef is tender.

    Cook the Beef Bourguignon · 150 minUses Mixed beef braise

23. 23

    Step 23: During the 2 1/2-hour braise, stir about every half hour.

    Uses Braising beef, stirred about every half-hour

24. 24

    Step 24: About 30 minutes before the beef is done, start preparing the potatoes.

    Uses 2 lbs Yukon Gold Potatoes

25. 25

    Step 25: Peel and quarter the potatoes lengthwise. If desired, shape the quarters into lozenges, also known as Potatoes Tournées.

    Uses Yukon Gold potatoes ready to prepare

26. 26

    Step 26: Place the potatoes in a large pot of cold water and bring to a boil. Starting them in cold water helps the potatoes retain their shape and consistency.

    Uses Peeled and quartered potatoes · Cold water, enough to boil potatoes

27. 27

    Step 27: Boil the potatoes gently for about 15 minutes until easily pierced with a fork without breaking apart, then drain.

    Boil the potatoes · 15 minUses Potatoes in boiling water

28. 28

    Step 28: Ladle a portion of Beef Bourguignon into a shallow dish, top with a few potatoes, and spoon over more Beef Bourguignon and sauce.

    Uses Tender beef bourguignon and sauce · Cooked drained potatoes

29. 29

    Step 29: Finish each serving with a small pinch of French sea salt.

    Uses Plated beef bourguignon with potatoes · French sea salt, a small pinch for finishing