It is not without reason that a beef bourguignon has become a true French classic. There is simply something special about this dish, which consists of wine, herbs and meat that has simmered and developed flavour over a long time.
In this recipe, Francis and Victor Cardenau share their version, along with plenty of tips and tricks that will enable you to master the dish at home yourself.
For the best result, let the meat marinate in red wine, herbs and vegetables for 12–24 hours – it gives extra flavour and tenderness. If you're short on time, you can skip the marinating and still get a fantastic dish.
Ingredients
Meat & marinade
1.2 kg beef, such as chuck or shoulder from mature dairy cattle with nice marbling.
1 bottle of red wine – preferably Burgundy or a red wine with a minimum of 13% alcohol content.
2–3 cloves, 1 teaspoon black peppercorns, 2 bay leaves and 3 sprigs of thyme.
2 onions, 2 carrots and 150 g celeriac, all cut into large chunks.
4 cloves of garlic, lightly crushed.
For braising
2–3 tablespoons extra virgin olive oil - the video uses the one from CARDENAU
1 tablespoon flour
3 decilitres beef stock or vegetable bouillon.
Salt and freshly ground pepper.
Later in the dish
200 g mushrooms, halved or quartered.
150 g small pearl onions, new onions or shallots.
100 g ventrèche or pancetta, cut into lardons.
Mashed Potatoes
1 kg large potatoes – preferably of the Agata variety
100–200 g butter
cooking water from the potatoes, until it has the desired consistency.
Method
Marinating – the day before
Cut the meat into large, coarse pieces (approx. 4 x 4 cm). Place it in a bowl or bag together with wine, cloves, peppercorns, bay leaves, thyme, onions, carrots, celeriac and garlic.
Cover and let it marinate in the fridge for 12–16 hours.
Tip: Marinating gives depth and complexity – but if you're short on time, you can skip it and still get a good stew.
Day 2 – preparation
Remove the meat from the marinade and pat it dry. Save both the wine and vegetables – they will be used in the dish.
Tip: Pat the meat thoroughly, otherwise you won't get a nice brown crust.
Heat the olive oil in a large pot and brown the meat in portions, so you get an even brown crust, without it becoming dry. Remove the meat and set it aside.
Sauté the marinated vegetables in the pot – possibly with a little extra oil – for 5–6 minutes, until they get some colour. Sprinkle the flour over and let it cook with for a couple of minutes.
Return the meat to the pot, pour the wine marinade over it, and add stock until it covers the meat.
Bring to a boil, cover with a lid, and place the pot in the oven at 180 degrees for 1½–2 hours, until the meat is tender, but still holds its structure.
Mashed Potatoes
Cook the potatoes until tender in plenty of unsalted water.
Drain the cooking water, but save most of it.
Mash the potatoes roughly and stir them together with the cooking water and butter, until you get a creamy but rustic consistency.
Season with salt and pepper at the end.
Garnish in the dish
Fry the mushrooms, pearl onions and ventrèche in a pan, so they get colour and texture.
Add them to the pot in the last 15–20 minutes of cooking time.
Tip: By adding them towards the end, you preserve bite and freshness in the dish.
Finishing
Season the dish with salt, pepper, a little acidity – such as a splash of Champagne-Ardenne vinegar – and possibly a hint of sweetness, such as a pinch of sugar.
Adjust the consistency: Remove the lid for the last half hour for a more concentrated sauce, or thicken it with a little cornstarch mixed into cold water.
Serve with mashed potatoes, which can soak up the sauce.
