Beef Bourguignon (French Classic)

Cut the beef into 4 cm (1.5 inch) cubes

Season the beef with salt and pepper

In a large Dutch oven or casserole, heat a little olive oil and fry the bacon until golden brown

Remove the bacon and set aside

In the same fat, sear the beef cubes in batches over high heat until well browned on all sides

Set the beef aside

Add the onions, carrots, garlic, and a knob of butter to the pot and sauté for a few minutes until the onions begin to color

Return the beef and bacon to the pot and stir in the tomato paste

Dust with flour and cook for 2 minutes to remove the raw flour taste and help thicken the sauce

Deglaze with red wine and beef stock, scraping the bottom of the pan to release all browned bits

Ensure the meat is almost fully covered with liquid, topping up with more stock or water if needed

Add the bouquet garni

Cover the pot and simmer in the oven: preheat to 160°C (320°F, convection) or 180°C (355°F, traditional), and cook for 2 to 3 hours

Alternatively, cover the pot and simmer gently over low heat on the stove for 1.5 to 2 hours

Stir occasionally and ensure the sauce only simmers gently, do not boil, as boiling can dry out the meat

About 15 minutes before the end of the cooking time, sauté the mushrooms in a pan with olive oil until golden

Set the mushrooms aside

In the same pan, cook the shallots with a splash of water or wine and a knob of butter, covered, until soft and lightly caramelized

Just before serving, gently stir the mushrooms and shallots into the pot to coat them with sauce

Serve warm, ideally with boiled potatoes, mashed potatoes, or pasta