Treasures of French Cuisine: Beef Bourguignon

01Method

1. 1

   Trim the beef and cut into 5 cm pieces, then coat in a seasoned flour mixture; dust off excess.

2. 2

   Cut the pancetta into 1 x 2 cm pieces; peel and mince the shallot and onions; crush the garlic clove.

3. 3

   Heat a large pot over medium heat with half the oil and cook the pancetta until golden, about 1-2 minutes. Add the meat and brown it on all sides; stir in the aromatics and cook until softened. Deglaze with brandy and ignite carefully; once the flame subsides, pour in the wine and stock, bring to a simmer. Add the bouquet garni, cover, reduce heat to low, and braise until the meat is tender, approximately 2 hours.

4. 4

   Peel the pearl onions while keeping them whole; clean the mushrooms. In a separate pan, melt the butter and sauté the onions until golden; add the mushrooms and toss briefly, then transfer both to the pot. Continue braising for 20 minutes longer, then adjust the seasoning as needed.