※ Beef Bourguignon Recipe

8 oz Beef stew meat
2 slices Bacon
1 Garlic Clove, chopped
2 oz Onion, rough chop
1 oz Carrot, rough chop
1 oz Celery, rough chop
5-6 Pearl Onions
1 tbl fresh thyme chopped roughly
1 tbl Thyme / lemon or normal chopped
2 -3 cloves of black garlic
4 oz Diced Canned Tomatoes
2 oz Domestic Mushroom, fluted
2 oz A.P. Flour
1 tbl Tomato Paste
4 oz Red Wine **
2 cups Brown Veal Stock / or beef stock
Black Peppercorn, ground (to taste)
3 Tbls Worcestershire Sauce

(I don't add salt at this stage as sometimes makes the final dish too salty. Wait till serving to see if needed.)

**There are approximately 3 cups in a 750 ml bottle of wine. The conversion formula I use is: 30 ml/oz, so 750/30=25; 25/8 oz=3.125.


1. Render the bacon, starting with a cold pan to render the bacon more fully. Reserve the bacon when browned and crisp.

2. Sauté the pearl onions and mushrooms in the bacon fat until cooked through and tender. Reserve the mushrooms and onions.

3. Toss the beef in seasoned flour and brown in the bacon fat. Reserve the beef.

4. Add the mirepoix* to the pan and sauté until browned.

5. Add the tomato paste and pincé thoroughly.

6. Deglaze * with red wine and reduce au sec.

7. Return the beef to the pan and add stock, rosemary & thyme

8. Bring the stock to the boil and reduce the heat to a simmer.

9. Simmer 45-50 minutes or until the beef is tender.

10. Strain the liquid into a sauce pan and reduce to a sauce consistency.

11. Remove the beef from the strainer and add it to the sauce pan, discarding the spent mirepoix.

12. Monte au beurre* the sauce and season to taste with salt and pepper.

Monte au beurre
Ever wonder why the sauce in a restaurant is better than your sauce at home? The sauce in the restaurant just seems richer. Monté au beurre (1) is the answer. It is very east to do. When your sauce is finished just add a few pats of butter to it and wisk them in. Once dissolved they will add the richness your sauce has been missing (2).
(1) literally translated monté au beurre means mounted with butter.
(2) once you have added the butter if you continue to heat the sauce it may break (the butter separates from the sauce) which is bad so make sure the sauce is hot and you are ready to serve.

Deglaze Make sure that there is nothing burnt onto the pan you are going to deglaze—you are looking for deep brown bits, not blackened bits
Pour off most of the fat in the pan. Turn the heat up to high. Add cold liquid to the hot pan—the liquid will come up to boiling very quickly, bringing up the brown bits on the bottom of the pan Using a spoon or spatula, scrape up the fond as the liquid boils Once the fond is dispersed throughout the liquid, turn down the heat

Mirepoix is a combination of onions, carrots, and celery
either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.


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