[Boeuf Bourguignon]

No music on that one — sit back and relax. This classic French stew recipe always hits the spot. Make sure to get a nice Burgundy wine for this recipe if you can. You should give it a try!
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Recipe

[For the Stew]
– 2 lbs chuck roast
– 1 white onion
– 2 shallots
– 1 carrot
– 1 celery
– 4 cloves of garlic
– 1 tbsp tomato paste
– 30g flour
– 500ml red wine
– 600ml beef stock
– Thyme, rosemary, bay leaves

[For the Garnish]
– 50g lardons
– 50g mushrooms
– 50g white pearl onions
– Water
– 1 tbsp butter
– 1 tbsp sugar
– 1 tsp salt

1] Start by prepping your mirepoix [carrot, celery, onions & shallots], then salt your meat and sear it. Remove from your Dutch oven and sweat your mirepoix. Add the tomato paste and cook for 5 min. Add the flour and cook for 2 min.
2] Deglaze with the wine and let cook for 5 min. Add back the meat and top with the stock. Add in your herbs
3] Cook in the oven at 325°F for about 2 hours or until the meat falls apart
4] Cook the lardons in a pan until crispy. Set aside and cook the mushrooms in the same pan until you get a nice color on them
5] For the onions, add them to a pot with water until they are covered. Add the sugar, butter and salt. Cook with a circle-shaped parchment paper until the water evaporates completely and you are left with some glazed onions
6] Add everything together
7] Enjoy!
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