This dish was made famous by Julia Child, an American cooking teacher who brought the art of French Cooking to all.
This recipe will not disappoint and is made even better by using quality ingredients. A perfect warming Winter dish.Yum
- 1 Dutch Oven (I used a Le Crueset 27cm Oval)
- 1 tbsp lard
- 200 g bacon roughly chopped
- 1.5 kg chucksteak cut into 5cm chunks
- 1 large carrot sliced 1.5cm thick
- 1 large white onion diced
- 6 cloves garlic minced (divided)
- 1 pinch coarse salt and freshly ground pepper
- 2 tbsp flour
- 12 small pearl onions optional or 1 large white onion quartered
- 2 cups red wine
- 2-3 cups beef stock
- 2 tbsp tomato paste
- 1 beef stock cube crushed
- 1 tsp fresh thyme finely chopped
- 2 tbsp fresh parsley finely chopped
- 2 bay leaves
- 450 g button mushrooms quartered
- 2 tbsp butter
- Preheat oven to 175°C (350°F).
- Heat the lard in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
- Pat dry beef with paper towel; sear in batches in the lard/bacon fat until browned on all sides. Remove to the dish with the bacon.
- In the remaining lard/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute.
- Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot, Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
- Add the pearl onions (if using), wine and enough stock so that the meat is barely covered. Then add the tomato paste, stock cube and herbs. Bring to a simmer on the stove.
- Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjusting the heat so that the liquid simmers very slowly).
- In the last 5 minutes of cooking time, prepare your mushrooms (cut into quarters)
- Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
- Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs.
- Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
- Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
- Add salt and pepper as desired.
- If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with beans and mashed potato.
- To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.