Bœuf Bourguignon

Method

1. 01

   Trim the beef of all skin and fat and cut into 4-5 cm cubes.

2. 02

   Fry the bacon, add the pearl onions or shallots and braise in the covered casserole for about 10 minutes. Add 200 g of the mushrooms whole.

3. 03

   Lift everything out with a ladle. Brown the beef cubes on all sides over high heat in the onion-and-bacon fat - do not pierce them with a fork. The meat juices should cook away completely.

4. 04

   Dust with the flour, stir and deglaze with the cognac (or brandy, Marc de Bourgogne) or directly with ¾-1 bottle of red wine (ideally Burgundy) and the stock.

5. 05

   Add the onion, bacon and mushroom mixture, salt, bay leaves, a little tomato purée, the herbs, rosemary and the crushed garlic. Bring to the boil, cover tightly and braise over a low heat for 1 to 1½ hours.

6. 06

   Add a bouquet garni: 4 peeled carrots, 1/8 celeriac and the leek, cut into slices or rings. Top up with a little water and wine if needed and braise for a good half hour more. The meat is done when it pulls apart easily with a fork.

7. 07

   Finally season to taste with wine, black pepper, salt, 1 tsp sugar, a few drops of lemon juice and cognac. Thicken with starch or dark gravy granules if you like.