Classic boeuf bourguignon

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Preparation

Place the cubed beef in a high-sided container, packing it tightly and pouring the red wine over it. Cover with cling film and allow the meat to marinate in the refrigerator for 12 to 24 hours.

Cut the bacon into 5 mm × 2 cm strips, approximately. Place them in a fairly large, ovenproof non-stick skillet and bake at 375 °F (190 °C) for about 15 minutes, mixing now and again. The goal is to obtain strips of bacon that are golden but not overly dry.

Drain the bacon, making sure to set the grease aside. Place the bacon strips on some paper towels.

Drain the cubed beef, straining as much of the wine as possible. Set the wine aside.

Pour half of the bacon grease into a large, ovenproof pot and heat over high heat. Once the pot is piping hot, place the cubed meat inside and fry it on all sides, until golden. Salt the meat while cooking it.

Deglaze the meat with the red wine, and then cover it in cold water. Bring to a boil, skim off the top and lower heat. Add the thyme, the carrot and season generously with pepper. Cover and bake 275 °F (135 °C) for 2 hours.

Decant the meat and place it in a dish. Cool it in the refrigerator. In the meantime, drain the cooking broth and place it in the fridge as well. Ideally leave everything in the refrigerator overnight in order for the fat to congeal on top of the broth.

Remove and set aside the fat from the top of the broth. Pour the cold broth into a pot, bring it to a boil, skim off the top and add the potatoes. Boil the potatoes until tender (approximately 30 minutes) and set them aside.

Pour the remaining bacon fat into a large, non-stick ovenproof skillet. Heat over high heat and sauté the onions for 5 minutes.

Add the mushrooms and bake at 375 °F (190 °C) for approximately 10 minutes. If more fat is needed, add a bit of the congealed broth fat. Season to taste.

Also add to the skillet: the boiled baby potatoes, the cooking water, the bacon strips and the braised cubes of meat.

Heat for about 10 minutes and serve at the centre of the table or plate into portions in deep dishes. Top with a few turns of the pepper mill and some crudely shredded parsley leaves.

Source: Martin Juneau