Modern Beef Bourguignon (Beef Bon) – W2 Kitchen

Ingredients

• 1.5 kg Beef Cheek (cut into large 4‑5 cm chunks, trimmed of excess fat)
• 3 Tbsp Refined Olive Oil (high smoke‑point neutral oil)
• 2 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground, optional)
• 200 g Lardons (smoked bacon) (diced)
• 2 pcs Carrots (peeled and cut into large chunks)
• 2 pcs Celery Stalks (cut into 2‑cm pieces)
• 1 large Onion (cut into chunky pieces)
• 100 g Mushroom Stems (from chestnut mushrooms, saved for flavor)
• 200 g Tomato Puree (about 1 cup)
• 2 Tbsp All‑Purpose Flour (for thickening)
• 100 ml Cognac (optional, can substitute dry sherry)
• 500 ml Red Wine (cheap, dry red wine)
• 1 L Chicken Stock (store‑bought, low‑sodium)
• 2 pcs Bay Leaf
• 2 pcs Cloves (whole)
• 200 g Pearl Onions (frozen if fresh unavailable, halved)
• 300 g Chestnut Mushrooms (quartered)
• 100 ml Sweet Fortified Wine (Port) (cheap, for glazing garnish)
• 2 Tbsp Unsalted Butter (cut into cubes for garnish)

Instructions

1. Brown the Beef

   Heat the refined olive oil in a heavy‑bottomed Dutch oven over high heat until it shimmers. Add the beef cheek chunks in a single layer, press down with tongs to ensure full contact, and brown on all sides until a deep mahogany crust forms.

   Time: PT10M

2. Prepare Aromatics

   While the beef browns, peel and cut carrots, celery, and onion into chunky pieces. Set aside. Trim and reserve mushroom stems.

   Time: PT10M

3. Render Lardons

   Remove the browned beef and set aside. Reduce heat to medium‑low and add the diced lardons to the same pot. Cook, stirring occasionally, until the fat renders and the pieces are lightly crisp.

   Time: PT5M

4. Sauté Vegetables and Mushroom Stems

   Add the prepared carrots, celery, onion, and mushroom stems to the pot with the rendered lardons. Sprinkle with salt and sauté until the vegetables begin to soften and release their juices.

   Time: PT5M

5. Add Tomato Puree

   Stir in the tomato puree and cook for about 3 minutes, allowing the raw acidity to mellow.

   Time: PT3M

6. Incorporate Flour

   Sprinkle the flour over the vegetables, stirring to coat each piece. Cook for 2 minutes to eliminate the raw flour taste.

   Time: PT2M

7. Deglaze with Cognac

   Pour in the cognac (or dry sherry) and stir, scraping up any browned bits. Let it simmer for 2 minutes to cook off the harsh alcohol notes.

   Time: PT2M

8. Add Red Wine and Reduce

   Add the cheap red wine gradually, stirring constantly. Reduce over medium heat for about 10 minutes, or until the volume decreases by roughly one‑third and the sauce thickens slightly.

   Time: PT10M

9. Return Beef and Add Stock

   Place the browned beef back into the pot. Add chicken stock (or water if needed) until the meat is just covered. Add bay leaves, whole cloves, and any extra aromatics you like. Bring to a gentle simmer.

   Time: PT5M

10. Oven Braise

    Cover the pot and transfer to a pre‑heated oven at 150°C. Braise for 3 hours, turning the pieces once halfway through and adding more stock if the liquid drops too low.

    Time: PT3H

    Temperature: 150°C

11. Prepare Garnish – Render Bacon

    While the stew is in its final 20 minutes, heat a skillet over medium heat. Add a fresh handful of lardons and render until fat is released and pieces are lightly crisp.

    Time: PT5M

12. Sauté Mushrooms

    Increase heat, add the quartered chestnut mushrooms to the skillet. Cook, stirring, until they release moisture and begin to brown, about 5 minutes.

    Time: PT5M

13. Add Pearl Onions and Glaze

    Add the frozen (or fresh) pearl onions to the pan. Sprinkle a pinch of salt and continue to sauté. When the onions start to soften, pour in the sweet fortified wine (Port) and let it reduce, glazing the garnish.

    Time: PT5M

14. Finish Garnish with Butter

    Stir in the butter cubes until melted, creating a glossy finish. Remove from heat.

    Time: PT2M

15. Assemble and Serve

    Transfer the fork‑tender beef pieces to a serving platter. Spoon the rich braising liquid over the meat, then top with the bacon‑mushroom‑onion garnish. Serve hot with crusty bread or mashed potatoes.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef Cheek: Beef Short Ribs, Chuck Roast
• Instead of Refined Olive Oil: Vegetable Oil, Canola Oil
• Instead of Lardons (smoked bacon): Pancetta
• Instead of Mushroom Stems: any mushroom stems
• Instead of Tomato Puree: crushed tomatoes
• Instead of Cognac: Dry Sherry
• Instead of Red Wine: Merlot, Cabernet Sauvignon
• Instead of Chicken Stock: Vegetable Stock, Water
• Instead of Pearl Onions: small diced onions
• Instead of Chestnut Mushrooms: Button mushrooms
• Instead of Sweet Fortified Wine (Port): Marsala
• Instead of Unsalted Butter: Margarine

Equipment Needed

• Heavy‑bottomed Dutch Oven or oven‑safe pot
• Large Skillet or sauté pan
• Tongs
• Wooden Spoon or spatula
• Chef’s Knife
• Cutting Board
• Measuring spoons and cups
• Oven
• Ladle (optional)
• Fine mesh strainer (optional) (optional)

Critical Steps — Do Not Skip

• Browning the beef to develop Maillard flavor
• Deglazing with cognac and red wine to capture fond
• Oven braising at low temperature for 3 hours
• Preparing the bacon‑mushroom‑onion garnish and glazing with Port

Chef Tips from the Video

• Use a cheap, dry red wine – the flavor comes from reduction, not the wine’s price
• Add the cognac early to lift the fond; it also adds a subtle fruit note without overpowering the stew
• For a glossy finish, whisk a tablespoon of cold butter into the hot sauce just before serving

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in a freezer‑safe container for up to 2 months

Room temperature: Do not store at room temperature; cool to fridge within 2 hours

Make-Ahead Tips

• The stew improves after a night in the fridge; reheat gently over low heat before serving
• Garnish can be prepared up to 2 hours ahead and kept warm in a low oven (90°C)

Frequently Asked Questions