Le Zucchine

Method:

Beef Bourguignon

Beef Bourguignon is one of those dishes that rewards patience. It is not difficult, but it asks you to take your time at the beginning: brown the meat properly, soften the vegetables gently, and let the wine and stock slowly become a dark, generous sauce. Use a heavy casserole if you have one, because slow cooking and even heat make a big difference here.

Prepare the beef

Cut the beef into large cubes, not too small, because the meat will cook for a long time and you want it to stay juicy. Pat the pieces dry with kitchen paper, then season them with salt and black pepper. This small step helps the beef brown instead of steaming.

Heat a little olive oil in a heavy casserole. Add the diced pancetta or bacon and fry until golden and lightly crisp. Remove it with a spoon and keep it aside, leaving the flavourful fat in the pan.

Brown the meat

Add the beef to the same casserole and brown it well on all sides. Do this in batches if needed. If you put too much meat in the pan at once, the temperature drops and the beef releases water, so it boils instead of browning. The brown bits at the bottom of the pan are very important: they will give depth to the sauce later.

When the beef is nicely coloured, remove it and set it aside with the pancetta.

Build the base

Add the onion, carrots and garlic to the casserole. Cook gently for a few minutes, stirring often, until the onion starts to soften and the vegetables pick up the flavour from the pan. Add the tomato paste and stir it through the vegetables for a minute.

Sprinkle over the flour and mix well. The flour will help the sauce thicken during the slow cooking. Do not worry if the bottom of the casserole looks a little sticky at this stage; the wine will lift everything.

Add the wine and slow cook

Return the beef and pancetta to the casserole. Pour in the red wine and scrape the bottom of the pan with a wooden spoon to release all the caramelised flavour. Add the beef stock, bay leaves and thyme. Bring everything to a gentle simmer.

Cover with a lid and cook slowly for about 2 1/2 to 3 hours, stirring from time to time. The heat should be low and calm, with only a gentle bubble. The dish is ready when the beef is tender enough to cut with a spoon and the sauce has become rich and glossy.

Finish with mushrooms

While the beef is finishing, fry the mushrooms separately in a little butter. Let them colour properly before stirring too much, so they become golden rather than watery. Add the mushrooms to the casserole for the final 20 minutes of cooking.

Taste the sauce and adjust the seasoning with salt and black pepper. If the sauce is too thin, cook uncovered for a few minutes. If it is too thick, add a small splash of stock or water.

Serving

Remove the bay leaves and thyme sprigs before serving. Sprinkle with fresh parsley and bring the casserole to the table while it is still hot. Beef Bourguignon is wonderful with mashed potatoes, boiled potatoes, buttered noodles, or simply good crusty bread to clean the plate. It is also even better the next day, when the flavours have had time to settle.