Ternera à la bourguignon
I'm very proud of this beef recipe.
Ingredients · Servings 4
- 1 kg of beef (—read the tips—)
- 500 ml of natural sparkling water (—read the tips—)
- 3 tablespoons of extra virgin olive oil
- A pinch of salt
- A little ground pepper
- 2 tablespoons of all-purpose flour
- 2 bay leaves
- 1 celery leaf
- 2 carrots
- 2 medium onions
- 1 leek
- 1 bundle of aromatic vegetables (—read the tips—)
- 400g of a good red wine
- 700g of beef broth, approximately
- 8 spring onions
- 1 carrot
- 250g mushrooms
- 50g butter
Method · 5 h 45 min
- Cut the meat into large cubes, about 5 cm on each side.
- Put the meat in a bowl with sparkling mineral water for an hour — read the tips —.
- Peel the spring onions and cut them into thick wedges.
- Clean the leek well of dirt and cut it into 4 pieces.
- Peel the carrots and chop them.
- Transfer the meat to another bowl and add the wine, bay leaf, celery leaf, spring onions, leek, carrots, and a few whole peppercorns. Let it marinate for 2 hours. If you prefer to do it the next day, leave it overnight in the refrigerator.
- After this time, remove the meat, dry it well, strain the vegetables and reserve the wine.
- Preheat your oven to 200ºC, top and bottom heat, while you do this part of the recipe.
- Put a little salt on the meat and coat it with a little flour.
- Put a frying pan on the heat, add the olive oil, and sear the meat over medium-high heat. Then transfer the meat to an ovenproof casserole dish—read the tips.
- Add the oil used to fry the meat, the wine from the marinade, the marinated vegetables, another teaspoon of flour, the bundle of herbs (you can see how to make it here), and the beef stock (read the tips). If that seems like too much, don't add it all. The meat should be almost covered, but the pieces shouldn't be floating.
- Place the saucepan on the stove and, once it begins to boil, carefully ignite the broth. You can do this with a kitchen torch or, like me, with a wooden skewer to avoid any danger. Let the flames extinguish themselves. Do not use the extractor fan at this stage of the recipe.
- Place the casserole dish in the oven on the middle rack with the lid on. With the oven preheated, everything will be ready for it to start cooking evenly and perfectly. My stew was ready in two and a half hours: the broth had reduced and thickened, and the meat was tender and delicious—read the tips.
- Put the spring onions in a small saucepan with sparkling water and a little butter. Let them reduce until softened.
- Peel the carrot and cut it into pieces. I also trimmed them, rounding them slightly. Put them in sparkling water with a little butter. Let them reduce until cooked through.
- Clean the mushrooms of any dirt and cut them into eighths. Cook them in a little beef broth. Three or four minutes should be enough.
- Remove the meat. Place the vegetables it was baked with in a colander and squeeze out as much juice as possible to give the sauce an extraordinary flavor.
- Serve immediately with the garnish vegetables that will add color and add the mushrooms.
Ternera à la bourguignon
For the stew
For the garnish
First step
- Cut the meat into large cubes, approximately 5 cm on each side.
