Ingredients:
- 1 Tbsp. Extra-Virgin Olive Oil
- 170g Bacon, roughly chopped
- 1 1/2 kg Beef Brisket, cut into 3 cm chunks (stewing beef is a great alternative)
- 1 large Carrot sliced 1cm thick
- 1 large White Onion, diced
- 6 Cloves Garlic, minced (divided)
- 1 pinch Coarse Salt and Freshly Ground Pepper
- 2 Tbsp. Flour
- 3 cups Red Wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
- 2-3 cups Beef Stock (if using 2 cups of wine, use 3 cups beef stock)
- 2 tablespoons Tomato Paste
- 1 Beef Stock Cube, crushed
- 1 tsp Fresh Thyme, finely chopped
- 2 Tbsp. fresh Parsley, finely chopped (divided)
- 2 Bay Leaves
- 400 g fresh small White or Brown Mushrooms, quartered
- 2 tablespoons Butter
Directions:
- Begin by preheating your oven to 175°C.
- In a large Chef Round Casserole heat the oil until it simmers. Then, sauté the bacon over medium heat for approximately 3 minutes until it turns crisp and golden. Use a slotted spoon to transfer the bacon to a large dish and set it aside.
- Pat the beef dry with paper towels and sear it in batches in the hot oil and bacon fat until it’s nicely browned on all sides. Once browned, move the beef to the dish with the bacon.
- In the remaining oil and bacon fat, sauté the carrots and diced onions until they become tender, which takes about 3 minutes. Add 4 cloves of minced garlic and cook for an additional 1 minute. Drain any excess fat from the pot, leaving about 1 tablespoon behind. Return the bacon and beef to the pot and season with 1/2 teaspoon of coarse salt and 1/4 teaspoon of ground pepper. Sprinkle with flour, toss well, and cook for 4-5 minutes until it achieves a nice brown colour.
- Introduce the pearl onions, wine, and enough stock to just cover the meat. Also, add the tomato paste, crushed beef stock cube and herbs. Bring the mixture to a simmer on the stove.
- Cover the pot, transfer it to the lower part of the preheated oven, and allow it to simmer for 2 to 3 hours or until the meat becomes tender enough to easily fall apart. Adjust the heat to maintain a gentle simmer.
- In the last 5 minutes of the cooking time, prepare your mushrooms. Heat the butter in a medium-sized skillet or pan until the foam subsides. Add the remaining 2 cloves of garlic and cook until fragrant, about 30 seconds. Then, add in the mushrooms and cook for approximately 5 minutes, shaking the pan occasionally to coat them with the butter. Season with salt and pepper if desired and set them aside.
- Place a colander over a large pot (you can use your clean kitchen sink for this). Carefully empty the contents of the casserole into the colander, making sure to collect the sauce only. Discard the used herbs.
- Return the beef mixture to the casserole and add the sautéed mushrooms on top.
- Remove any excess fat from the collected sauce and simmer it for a minute or two, skimming off any additional fat that rises to the surface. You should end up with approximately 2 1/2 cups of sauce that’s thick enough to lightly coat the back of a spoon.
- If the sauce is too thick, add a few tablespoons of stock. Conversely, if it’s too thin, boil it over medium heat for about 10 minutes until it reduces to the desired consistency.
- Taste the sauce for seasoning and adjust the salt and pepper if needed. Pour the sauce over the meat and vegetables.
- If you plan to serve immediately, simmer the beef bourguignon for 2 to 3 minutes to heat everything through.
- Garnish with parsley and serve with mashed potatoes, rice, or noodles.
- If you intend to serve it the following day, allow the casserole to cool completely, cover it, and refrigerate. On the day of serving, remove it from the refrigerator for at least an hour before reheating. Place it over medium-low heat and let it gently simmer for about 10 minutes, basting the meat and vegetables with the sauce.