Beef Bourguignon

Method

1. Take the beef out of the fridge 20 minutes ahead. Cut it into 4–5 cm cubes (big pieces stay juicy during the long braise), pat them completely dry with paper towels and season all over with salt and pepper. Cut the carrots into 1 cm rounds and the onion into 2 cm chunks, and lightly crush and peel the garlic.

   Add in this stepBeef chuck or shin, in one piece 450 gSalt to tasteBlack pepper, freshly ground to taste

2. Heat the oil in a 22 cm heavy cast-iron casserole with a lid over medium heat. Add the lardons and cook for 5 min, stirring, until golden and the fat has melted out. Lift them out with a slotted spoon and leave the fat in the pot.

   Add in this stepNeutral oil 1 tbspSmoked bacon lardons (or thick bacon cut into strips) 80 g

   medium heat

3. Turn the heat up to medium-high heat. Brown the beef in 1 batch(es), 8 min in total, leaving a finger's width between pieces: a crowded pot steams the meat grey instead of browning it. Don't move a piece until it releases easily, then turn it until every side is deep brown. Set the beef aside on a plate.

   medium-high heat

4. Lower the heat to medium heat. Add the onion and carrots and cook for 5 min, scraping up the brown bits from the bottom, until the onion is soft and golden at the edges. Add the garlic, return the beef and lardons with their juices, sprinkle over the flour and stir for about 1 minute so it loses its raw taste, then stir in the tomato paste. Start preheating the oven now.

   Add in this stepOnion 1Carrots 1Garlic cloves 2Plain flour 1½ tbspTomato paste 1 tbsp

   medium heat

5. Pour in the wine while scraping the bottom of the pot, then add stock until the meat is just covered. Tuck in the thyme and bay leaves. Bring to a boil over high heat for 4 min, put the lid on and transfer to the oven, preheated to 160°C, for 2 h 30 min. It is done when a fork slides into the beef with no resistance; if not, give it another 20–30 minutes. No oven? Simmer on the lowest heat with the lid slightly ajar, stirring every 30 minutes.

   Add in this stepDry, fruity red wine (ideally Burgundy / Pinot Noir) 400 mlBeef stock 150 mlFresh thyme sprigs 2Bay leaves 1

   high heat→oven

6. About 20 minutes before the end, make the garnish. Drop the pearl onions into boiling water for 1 minute so the skins slip off easily. Melt the butter in a 24 cm frying pan over medium heat, brown the onions, then add the mushrooms (quartered if large) and cook for 10 min in total, until the mushrooms are golden and their water has evaporated.

   Add in this stepPearl onions (or small shallots) 8Butter 15 gButton mushrooms 150 g

   medium heat

7. Remove the thyme and bay leaves and stir the mushrooms and onions into the stew. If the sauce is thin, simmer it uncovered over medium heat for 5 min until it lightly coats the back of a spoon. Season with salt and pepper and scatter with parsley. Serve with boiled potatoes, buttered tagliatelle or crusty bread.

   Add in this stepSalt to tasteBlack pepper, freshly ground to tasteFlat-leaf parsley, chopped 1 tbsp

   medium heat