- 5 lb. beef chuck
- 1 medium onion, peeled and diced
- 1 large carrot, peeled and diced
- 3 celery stalks, diced
- 1 large leek, white only, diced
- 1 head of garlic, cut in half crosswise
- 1 sprig fresh thyme
- 1 bay leaf
- 1-1/2 bottles red wine
- sea salt and freshly ground black pepper
- 6 T. olive oil
- veal or beef stock
- fried bacon and mushrooms* (garnish)
Trim the beef of any fat, cut it into 3/4-inch pieces and place it in a large bowl. Add the onion, carrot, celery, leek, garlic, thyme and bay leaf to the meat. Cover the meat and vegetables with the red wine and wrap the bowl with cling film. Leave the meat to marinate 8 to 12 hours in the fridge. Drain the meat and reserve the wine and vegetables.
Preheat the oven to 350°F. Pass the wine through a sieve and reduce it by half. Reserve. Dry the meat and vegetables. Season the meat with salt and pepper and brown it well in 3 T. olive oil in a hot sauté pan. Remove the meat and repeat the process with the vegetables.
Place the meat and vegetables in a baking
casserole, add the reduced red wine and enough veal or beef stock to cover. Bring to a boil, cover and cook in the pre-heated oven for approximately 2 hours, or until tender.
Remove the dish from the oven, allow it to cool, skim any fat from the top, re-heat the beef bourguignon and serve it with braised carrots and celery and roast potatoes.
(* cut some bacon into 1/2-inch pieces and fry it along with some small button mushrooms so the bacon fat flavours the mushrooms. Serve sprinkled over the beef.)