cooking time3 hr.
- Ask your butcher to cut the meat into larger pieces (about the size of an egg). Remove the meat from the refrigerator at least 1.5 hours before searing.
- Dice the bacon discarding the rind. Peel the onions and leave them whole.
- Melt the butter in a Cocotte, add the onions and bacon, brown slightly stirring with a wooden spoon for 2-3 minutes.
- Add the meat seasoned with salt and pepper from the pepper mill to the pan and sear all over. While the meat is browning in the pot, peel the carrots, rinse them in cold water and cut them into pieces about 5 cm long. Then add this to the meat.
- Carefully wash the parsley and celery. Remove any woody parts of the celery, tie the thyme, bay leaf and parsley and celery together to form a bouquet garni and add it to the meat. Steam for 30 minutes, remove the meat and keep it warm.
- Now add the flour to the pan and stir well with a wooden spoon. When the flour is slightly browned, stir in the tomato paste. Gradually add the red wine. Season with salt and pepper from the pepper mill.
- Peel and crush both garlic cloves and add them. Stir continuously with the wooden spoon.
- As soon as the sauce is smooth, add the meat back into the roasting pan. Simmer in a covered pan for about 2.5 hours on a low heat.
- 15 minutes before the end of the cooking time, pre-heat the plates and also perhaps the serving dish. Beef Bourguignon can however also be served from the pan.
Tastes delicious with salted potatoes or potato pancakes.
Recipe extract from Paul Bocuse's book "BOCUSE dans votre cuisine" - Editions Flammarion
1 kg chuck beef, chopped into cubes
125 g bacon
12 small onions
60 g butter
500 g carrots
For the bouquet garni:
1 sprig of thyme
1/4 bay leaf
2 celery sticks
4 sprigs of parsley
1 tbsp. flour
1 tbsp. tomato paste
1 liter good red wine
2 garlic cloves