Servings: 10 people
Ingredients
Marinade
- 4 whole garlic cloves
- 2 fresh bay leaves
- 2 carrots peeled and cut in half
- 2 celery ribs, peeled and cut in half
- 1 large onion quartered
- 1 bottled (750ml) red wine, preferable burgundy
- 1.8 kg beef chuck, cut into 1 inch chunks
For The Braising
- Olive oil to taste
- Kosher salt to taste
- 150 grams all purpose flour
- 200 grams smoked bacon, cut in lardons
- 450 grams cremini mushrooms, quartered
- 2 carrots peeled and cut in 1/4 inch dices
- 200 grams celery root, peeled and cut into 1/4 inch dices
- 2 cloves of garlic finely sliced
- 1 onion finely sliced
- 50 grams tomato passata
- 3 sprigs of fresh thyme
- 450 grams mini red tomatoes quartered
- 3 sprigs of rosemary leaves finely chopped to garnish
- 1 lemon, zested
Instructions
- For marinade. Combine the garlic, bay leaves, carrot, onions and celery, onions and red wine in a large container. Add the beef cubes and cover. Let it marinate in the fridge a minimum of 5 hours to a preferable overnight.
- Remove the beef from marination, strain the vegetables and bay leaves from marination. Keep 1 liter of the marination liquid.
- Add olive oil in a large Dutch oven pot. Sprinkle the beef with salt and flour and seared the meat until brown (do not put the meat all at once you may need to seared it in 3 or 4 batches. After meat is seared strain into a baking sheet.
- Deglaze the pot with the 1 lt of the reserved marinade, scraping any browned bits.
- Preheat the oven to 350 degrees F/ 175C
- Drain the liquid from the deglazing into a small bowl.
- Add the lardons of bacon in the Dutch oven pot and cook until crisp, add the mushroom, carrots, celery root, garlic and onions and season with salt. Cook for approximately 10 minutes, add the tomato passata cook for 2 minutes.
- Add the deglazed wine marination the beef and stir to combine, add beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme. Covered bring it to a boil and put in the oven.
- After 2 hours of cooking add the potatoes and cover again and finish cooking for an additional hour.
- Remove the pot from the oven, skim the excess grease from the surface of the stew. Finish garnishing with chopped rosemary and lemon zest and adjust the seasoning.
Notes
Buon Appetito!
Chef Notes: Boeuf a la Bourguignon is a beef stew braised in red wine, often red Burgundy and beef stock flavored with carrots onions and garlic, mushroom and bacon. Burgundy region.
Wine Pairing: Burgundy
Juice Pairing:Â Pomegranate Me A Wish
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