How To Make Beef Bourguignon | Chef Jean-Pierre

By Chef Jean-Pierre · 180 min

Ingredients

Instructions

1. Heat the clarified butter or olive oil in a Dutch oven over medium-low heat. Add the bacon and cook slowly for several minutes until golden and fragrant, without burning the lean parts. Remove the bacon and set it aside.
2. Raise the heat to medium-high. Brown the beef cubes well on all sides in a single layer, in batches if needed so they do not touch. Set the beef aside with the bacon.
3. Lower the heat to medium. Add the onions to the same pot and cook until golden brown and caramelized, adding more butter or oil if needed.
4. Add the quartered mushrooms with a little salt. Cook until they have released most of their liquid and begin to brown.
5. Return the beef and bacon to the pot. Add the carrots and garlic. When the garlic smells fragrant, pour in the red wine, bring to a boil and reduce by half, about 3 to 5 minutes.
6. Stir in the potatoes, fresh thyme, and salt and pepper to taste, mixing gently to coat everything in the sauce.
7. Set a fine-mesh strainer over the pot and sift in the flour while whisking to prevent lumps. Alternatively, use a fully cooked roux.
8. Bring to a gentle boil, then reduce to the lowest heat. Cover and simmer for 2½ to 3 hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and glossy. If the sauce gets too thick, stir in beef stock one tablespoon at a time.
9. Off the heat, stir in a splash of Cognac, the chopped parsley, and adjust the seasoning to taste.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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