Boeuf Bourguignon

Ingredients

• 11.2kg beef chuck or shin, cut into 5cm chunks
• 2200g lardons or smoked bacon, diced
• 3200g button mushrooms, halved
• 4200g pearl onions or small shallots, peeled
• 52 carrots, thickly sliced
• 63 garlic cloves, minced
• 71 bottle (750ml) Burgundy red wine (Pinot Noir)
• 8300ml beef stock
• 92 tbsp tomato purée
• 101 bouquet garni (bay leaves, thyme, parsley stalks)
• 112 tbsp plain flour
• 123 tbsp olive oil or duck fat
• 13Salt and freshly ground black pepper
• 14Fresh parsley, chopped, to serve

Instructions

1. 1Pat the beef dry and season generously with salt and pepper. Heat oil in a large heavy casserole over high heat. Brown beef in batches until deeply caramelised. Remove and set aside.
2. 2In the same pot, fry the lardons until golden. Remove. Add the pearl onions and cook for 3–4 minutes. Remove. Add the mushrooms and sauté for 4 minutes. Remove.
3. 3Lower heat to medium. Add garlic and carrots to the pot, cook 2 minutes. Stir in tomato purée. Sprinkle over the flour and stir for 1 minute.
4. 4Return beef to the pot. Pour over the wine and stock. Add the bouquet garni. Bring to a simmer, skimming off any foam.
5. 5Cover and cook over very low heat (or in oven at 160°C) for 2–2½ hours until beef is fork-tender.
6. 6Add lardons, pearl onions, and mushrooms back in the last 30 minutes of cooking.
7. 7Remove bouquet garni, adjust seasoning, and serve scattered with fresh parsley alongside crusty bread, egg noodles, or creamy mashed potatoes.