Beef Bourguignon

• Beef (shoulder/bug) — 1000 g
• Salt — ~10 g (for pre-salting)
• Bacon (Speck) — 150 g
• Carrot — 300 g
• Celery (stalk) — 80–120 g
• Onion — 250 g
• Garlic — 2–3 cloves
• Mushrooms — 400 g
• Tomato paste — 50–70 g
• Red dry wine — 300 ml
• Broth — ~500–800 ml
• Flour — 20 g
• Bay leaf — 1–2
• Thyme — a few sprigs
• Rosemary — 1 small sprig
• Vegetable oil — if needed
• Salt — to taste
• Black pepper — to taste

Steps

1. Cut beef (~4–5 cm). Salt (~1%) and refrigerate 12–24h (optional).
2. Cut bacon. Slice carrot and celery. Cut onion. Crush garlic.
3. Make bouquet garni: tie thyme, rosemary, bay leaf.
4. In pot: cook bacon. Add onion, carrot, celery. Cook 5–10 min. Add garlic. Add tomato paste, cook 2–3 min.
5. In parallel: sear beef in batches on high heat. Remove.
6. In same pan: add wine. Boil 5–10 min. Scrape bottom. Reduce ~2×.
7. Return beef to pot. Add flour. Cook 2–3 min, stirring.
8. Transfer reduced wine to pot. Add broth to cover ~70–80%. Add bouquet garni.
9. Cook covered at 120°C for ~4 hours (very gentle simmer, no active boiling).
10. Fry mushrooms separately. Add 20–30 min before finish.
11. Remove lid and reduce 15–25 min until sauce thickens.
12. Adjust salt and pepper. Remove bouquet garni.

Notes

- Pre-salting improves texture - Gentle cooking (no boiling) is critical - Final reduction is critical