Beef Bourguignon

• Preparation time: 2 hours
• Maximum baking time: 3 hours
• Number of servings: about 2500 g In 100 g of dish:
• Energy value 205 kcal
• Carbohydrates 3 g
• Including sugars 1 g
• Protein 17 g
• Fat 14 g
• Diet: low-sugar, low-carbohydrate, high-protein.
• beef - shoulder, brisket or neck 1500 g
• raw smoked or steamed bacon 250 g
• dry red wine, e.g. Merlot 500 ml
• homemade beef broth 500 ml
• white mushrooms, e.g. tiny ones, 350 g
• carrots 150 g
• onion 200 g
• 4 cloves of garlic
• tomato paste 2 tablespoons
• vegetable oil for frying 2 tablespoons
• clarified butter 2 tablespoons - about 30 g
• wheat flour, e.g. all-purpose, 2 tablespoons - about 30 g
• a few sprigs of fresh thyme
• a few sprigs of parsley
• bay leaf 2 pieces
• half a teaspoon of salt
• pepper 1/3 teaspoon

Beef Bourguignon

After initial preparation, place the dish in an oven-safe dish and bake, covered, in the oven for at least two to three hours. So, if you have a dish that can also be used on the stovetop, after sautéing the ingredients in the pan, place them in the final dish in which the beef bourguignon will bake in the oven. If not, transfer the ingredients from the pot to an oven-safe dish and continue with the recipe. I don't add pickled onions to my beef, but you can. If you have them at home and plan to add them, prepare about 40 grams (up to 15) of these onions. I'll let you know when to add them in the recipe.

In a large frying pan, add two tablespoons of vegetable oil and 250 grams of diced smoked (raw or cooked) bacon. Fry everything for about 10 minutes over medium heat or slightly higher, until the bacon is nicely browned. After this time, transfer it to a pot (or ovenproof dish) with tongs and set aside. You will use the remaining fat to sear the beef.

Cut 1.5 kg of beef (I used 1000 grams of shoulder and 500 grams of pork neck) into 2 cm pieces. Place a portion of the meat in a heated pan with fat and sear for about two minutes per side on a higher heat (without a lid). Transfer the browned meat with tongs to the pot containing the bacon. I seared the beef in this way in three batches. Continue to keep the pan on.

In a heated pan with the remaining fat (add a little oil if necessary), add the peeled and sliced ​​carrots and the peeled and sliced ​​onion (I used 200 grams of shallots). Sauté the vegetables for about four minutes on high heat. Finally, add four peeled and sliced ​​garlic cloves, then transfer the mixture to the pot along with the meat. The pan will no longer be needed. Also add two bay leaves, half a teaspoon of salt, 1/3 teaspoon of pepper, and two tablespoons of all-purpose flour. Mix everything together and sauté for five minutes.

Tip: If you don't want to or can't use wheat flour, replace it with flour or cornstarch.

If you have a ready-made baking dish, you don't need to transfer the ingredients. If, like me, you used a regular pot, transfer everything to a large baking dish with a lid. Pour 500 ml of red wine (preferably dry or semi-dry), such as Merlot or Pinot Noir, over the prepared ingredients. Pour in 500 ml of homemade beef stock. Add two tablespoons of tomato paste, as well as a few sprigs each of thyme and parsley (the parsley can be omitted at this stage).

Tip: At this point, you can also add up to 40 grams of pickled onions. As a last resort, replace the homemade beef stock with water and a good-quality organic beef cube. If you prefer a less intense wine flavor in your dish, add less wine and more stock.

Just stir everything gently, cover with a lid, and place in an oven preheated to 175 degrees Celsius (top/bottom). Select the middle or slightly lower rack. Bake the beef bourguignon for at least two hours (you can check after this time to see if the meat is tender and the sauce is to your liking), but no longer than three hours in total. After this time, it's a good idea to remove the stiff thyme "branches."

Towards the end of cooking, sauté the mushrooms. Add two tablespoons of clarified butter to a preheated pan and 350 grams of cleaned mushrooms (small ones whole, or large ones cut into smaller pieces). Sauté for 10 minutes, moving them around the pan as they cook. Carefully remove the dish with the beef in the sauce and add the sautéed mushrooms.

Mix everything together and place in the oven (without the lid) for the last 20 minutes of cooking. Serve the beef bourguignon with fresh parsley and your favorite bread. It tastes delicious with potatoes in any form, pasta, rice, or groats. Once cooled, store in the refrigerator for up to a week. It can be reheated on the stovetop or in the oven.