Mamie Toinette’s classic beef bourguignon

Ingredients for this step

Beef chuck · 1.2 kgCarrots · 600 gChestnut mushrooms · 300 gPearl onions · 200 gBeef stock · 25 clGarlic · 2 clovesFine salt · 1.5 tspGround black pepper · 0.5 tsp

Cut the beef into 4–5 cm cubes and pat every side dry. Peel the pearl onions and garlic, cut the carrots into 2 cm pieces and quarter the mushrooms.

• Wet meat will steam instead of browning.
• Season the beef with 1 teaspoon of salt and 1/4 teaspoon of pepper just before searing.

Look for this: The beef cubes are dry and similar in size, and the vegetables are evenly cut.

Ingredients for this step

Beef chuck · 1.2 kgSmoked bacon lardons · 150 gBeef stock · 25 clNeutral oil · 1 tbsp

Cook the lardons in the casserole for 4 minutes without added fat, then set them aside. Add 1 tablespoon of neutral oil and sear the beef in batches for 2–3 minutes on each of two sides.

• Keep the cubes in one layer and let the casserole regain its heat between batches.
• Set the beef aside with the lardons and keep the browned bits in the casserole.

Look for this: Each batch has a brown crust and no liquid is pooling in the casserole.

Ingredients for this step

Beef chuck · 1.2 kgCarrots · 600 gPearl onions · 200 gSmoked bacon lardons · 150 gBurgundy red wine · 75 clBeef stock · 25 clGarlic · 2 clovesBouquet garni · 1Plain flour · 2 tbspFine salt · 1.5 tspGround black pepper · 0.5 tsp

Lower to medium heat and cook the carrots and pearl onions for 5 minutes, then add the chopped garlic for 30 seconds. Stir in 2 tablespoons of flour for 1 minute, then add the wine and stock while scraping the base.

• Return the beef and lardons, add the bouquet garni, remaining salt and pepper; the liquid should almost cover the cubes.
• Wait for a gentle simmer before moving to the next step.

Look for this: The sauce is smooth and every browned bit has lifted from the casserole base.

Ingredients for this step

Beef chuck · 1.2 kgChestnut mushrooms · 300 gBeef stock · 25 cl

Cover and simmer the beef over very low heat, stirring every 45 minutes. After 1 hour 55 minutes, quarter the mushrooms and brown them in a dry frying pan over medium-high heat for 6–8 minutes. Once the beef has simmered for 2 hours 5 minutes, stir in the browned mushrooms and simmer for 25 more minutes, for a total of 2 hours 30 minutes.

• Keep only a few small bubbles rising at a time; vigorous boiling will toughen the beef.
• After the full 2 hours 30 minutes of simmering, take the casserole off the heat and rest it, covered, for 15 minutes before serving.

Look for this: The beef pulls apart under a fork without feeling dry, and the mushrooms are browned rather than watery.