Lazy Sunday Beef Bourguignon

Ingredients

• 800 g Beef Chuck Stew Meat (cut into 50 g cubes)
• 250 ml Pinot Noir Red Wine (French Pinot Noir, optional for tasting)
• 500 ml Beef Stock (good quality, low sodium)
• 150 g Bacon Streaky (cut into small cubes)
• 1 large Carrot (peeled and diced)
• 1 medium Onion (peeled and diced for stew)
• 150 g Pearl Onions (peeled, for caramelizing)
• 4 cloves Garlic Cloves (2 for stew, 2 for herb butter)
• 30 g Fresh Parsley (roughly chopped, mixed with garlic for butter)
• 150 g Unsalted Butter (divided: 50 g for herb butter, 30 g for caramelized onions, 30 g for mushroom/bacon pan, remainder for finishing)
• 30 g All-Purpose Flour (sprinkled over meat to thicken sauce)
• 30 ml Olive Oil (for searing beef)
• 800 g Potatoes (peeled, boiled whole, then tossed with herb butter)
• 200 g Button Mushrooms (cleaned and sliced)
• 2 pinches Sugar (for caramelizing onions)
• to taste Salt (rock salt for boiling potatoes, regular salt for seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 240 °C (450 °F) and let it preheat while you finish prep.

   Time: PT10M

   Temperature: 240°C

2. Prep Ingredients

   Dice the bacon, carrot, and onion; cut the beef into ~50 g cubes; peel the pearl onions; blend parsley and 2 garlic cloves in a food processor, then mix with 50 g softened butter to form herb butter.

   Time: PT15M

3. Reduce Stock

   Place 500 ml beef stock in a small pan, bring to a gentle boil over medium heat, and let it reduce by about one‑third.

   Time: PT5M

4. Reduce Wine

   In another small pan, bring 250 ml Pinot Noir to a boil, reduce by half, and optionally flambé to burn off excess alcohol.

   Time: PT5M

5. Sear Beef

   Heat 30 ml olive oil in the Dutch oven over medium‑high heat. Add the beef cubes in a single layer, sear without moving for 2‑3 minutes per side until a deep brown crust forms. Remove and set aside.

   Time: PT10M

6. Sweat Vegetables

   Add the diced onion and carrot to the same pot, lower heat to medium, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

   Time: PT5M

7. Return Beef

   Return the seared beef to the pot, stir to combine with the vegetables.

   Time: PT2M

8. Toast Flour

   Sprinkle 30 g flour evenly over the meat and vegetables, stir quickly, then place the uncovered pot in the pre‑heated oven for 4‑5 minutes until the flour turns a light golden color.

   Time: PT5M

   Temperature: 240°C

9. Add Liquids & Season

   Remove the pot, stir the toasted flour into the juices, then pour in the reduced stock and reduced wine. Add the remaining 2 garlic cloves (crushed), season with salt and pepper, and give a final stir.

   Time: PT5M

10. Oven Braise

    Cover the pot with its lid, lower oven temperature to 200 °C (420 °F), and bake for 2 to 2½ hours, checking once halfway to ensure the liquid hasn’t evaporated completely. Add a splash of wine if needed.

    Time: PT2H30M

    Temperature: 200°C

11. Boil Potatoes

    Place peeled potatoes in a pot, cover with cold water, add a pinch of rock salt, bring to a boil, then simmer 40 minutes until tender. Drain and set aside.

    Time: PT40M

12. Caramelize Pearl Onions

    In a pan, combine the peeled pearl onions, enough water to just cover them, 2 pinches sugar, and 30 g butter. Cover with a paper lid and simmer until the water evaporates, then increase heat to brown the onions lightly.

    Time: PT15M

13. Crisp Bacon

    Add a drizzle of oil to a skillet over medium heat, add the bacon cubes, and fry until golden and crisp. Transfer to paper towel to drain excess fat.

    Time: PT5M

14. Sauté Mushrooms

    Using the reserved bacon fat, add the sliced mushrooms to the skillet, sauté over medium‑high heat until golden, about 5 minutes. Set aside.

    Time: PT5M

15. Finish Herb Butter

    Melt the remaining butter over low heat, stir in the parsley‑garlic mixture, and keep warm.

    Time: PT5M

16. Strain Sauce

    When the stew is tender, remove the meat pieces, set aside, and pour the cooking liquid through a fine mesh strainer into a clean bowl, discarding solids.

    Time: PT5M

17. Plate and Serve

    Toss the boiled potatoes with the warm herb butter, arrange beef chunks on a plate, spoon over a ladle of thick sauce, and garnish with sautéed mushrooms, crispy bacon, caramelized onions, and a drizzle of the remaining herb butter. Sprinkle fresh parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

40 g

Fat

25 g

Fiber

5 g