Beef Bourguignon with Tagliatelle

Ingredients

• 1.4 kg Beef chuck (cut into large cubes of 4‑5 cm)
• 750 ml Burgundy red wine (moderately priced bottle, at room temperature)
• 300 g Carrots (peeled and sliced into rounds)
• 300 g Yellow onions (sliced)
• 2 pcs Shallots (studied with 2 cloves)
• 2 pcs Garlic cloves (crushed)
• 150 g Smoked pork belly lardons (cut into cubes)
• 250 g Button mushrooms (cleaned and quartered)
• 100 g Unsalted butter (divided into 50 g, 30 g and 20 g)
• 15 g All-purpose flour (about 2 tablespoons)
• 1500 ml Chicken broth (prepared with hot water or bouillon cube)
• 2 tiges Fresh thyme (whole sprigs)
• 2 pcs Bay leaves (whole)
• 2 pcs Cloves (to stud the shallots)
• 0.25 tsp Grated nutmeg (hand‑grated)
• 1 tsp Ground black pepper (freshly ground)
• 1 tsp Fine salt (to taste)
• 2 tbsp Beet juice (optional) (to intensify the color)
• 400 g Dry tagliatelle (cooked al dente)
• 2 tbsp Fresh chives (chopped)
• 2 tbsp Flat‑leaf parsley (optional) (chopped for garnish)

Instructions

1. Beef Marinade

   In a large bowl, pour the red wine, add the beef cubes, carrot rounds, sliced onions, studded shallots, crushed garlic cloves, thyme, bay leaf, cloves, pepper and nutmeg. Gently mix with your hands, cover and refrigerate for at least 30 minutes (or overnight for more flavor).

   Time: PT30M

2. Preparing the vegetables and bacon

   While the meat marinates, peel and cut the carrots, slice the onions, coarsely chop the garlic, and cut the bacon lardons into cubes. Set aside.

   Time: PT20M

3. Searing the meat

   Heat 2 tablespoons of peanut oil in the Dutch oven over high heat. Drain the meat (reserve the marinade) and sear it in batches, 3‑4 minutes per side, until a nice golden color develops. Remove the meat and set aside on a plate.

   Time: PT15M

   Temperature: 200°C

4. Sweating the aromatics

   In the same pot, add 50 g of butter. Melt, then add the bacon, onions, studded shallots and carrots. Sweat for 5‑7 minutes without excessive browning. Sprinkle the flour, stir quickly and cook for 2 minutes to eliminate the raw flour taste.

   Time: PT10M

   Temperature: 180°C

5. Deglazing and preparing the braise

   Pour half of the marinade (wine) into the pot, scraping the browned bits from the bottom. Add the remaining wine, chicken broth, thyme, bay leaf and the remaining aromatics. Return the meat to the pot, cover and place in a pre‑heated oven at 160°C for 2 hours 10 minutes.

   Time: PT2H10M

   Temperature: 160°C

6. Cooking the mushrooms

   During the last 20 minutes of cooking, melt 30 g of butter in a skillet, add the quartered mushrooms and sauté until lightly browned, about 7 minutes. Set aside.

   Time: PT7M

   Temperature: 180°C

7. Cooking the tagliatelle

   Bring a large pot of salted water to a boil. Add the tagliatelle, cook 8‑10 minutes al dente, drain and return to the pot with 20 g of butter to coat.

   Time: PT10M

   Temperature: 100°C

8. Finishing the sauce

   Remove the pot from the oven, uncover, add beet juice if desired, adjust seasoning (salt, pepper). Stir in the sautéed mushrooms, add 20 g of butter in small increments to bind the sauce. Let rest for 5 minutes off the heat.

   Time: PT5M

9. Plating

   Place the tagliatelle on plates, generously spoon over the bourguignon, sprinkle with chopped chives (and parsley if used). Serve immediately with country bread.

   Time: PT5M

Nutrition Facts

Calories

600

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g