Next-Level Beef Bourguignon

• stewed beef1.2kg kg
• garlic↗1

  head, halved

• star anise1
• thyme↗small pack
• bay leaves↗3
• full‑bodied red wine↗1l l

  (preferably French, made from Pinot Noir)

• sunflower oil↗5 tbsp tbsp
• carrots↗6

  cut into large pieces

• onion↗1

  coarsely chopped

• celery stalks↗3

  coarsely chopped

• tomato paste1 tsp tsp
• plain flour↗1 heaped tbsp tbsp
• unsmoked bacon lardons↗150g g
• pearl onions↗150g g

  or small peeled shallots

• champignons↗150g g
• петрушка↗small pack

  листя грубо нарізане, для подачі

Step-by-step instructions

1. 1

   One to two days before cooking, cut the meat into large 5 cm pieces. Place in a glass bowl with garlic, star anise, thyme, bay leaf and a generous amount of seasoning. Mix well.

2. 2

   Pour the wine into a large pot (keep the lid handy and turn off the extractor). Bring to a boil, then, holding a lighter at arm’s length, ignite with a long match. Wait until the flame burns out (there should be enough), then simmer for another 5 min. If you feel uncomfortable lighting it, simply bring the wine to a boil. Cover the meat with the wine, cover and let cool slightly, then chill in the refrigerator overnight or up to 36 hours.

3. 3

   Remove the beef from the marinade and pat dry with paper towels. Heat half the oil in a large pot. Working in batches, brown the beef for 10 min, adding more oil if needed (be careful – it can splatter). After browning, transfer the meat to a plate.

4. 4

   Pre‑heat the oven to 150 °C/130 °C with convection/gas 3. Add a little more oil to the pot, then add the vegetables and gently brown for 10 min. Use a wooden spatula to scrape any stuck bits from the bottom. Sprinkle with flour and cook for 2 min, then add the tomato paste. Return the meat and its juices, then pour in the marinade with all the aromatics. Bring to a gentle boil, stir well, cover and place in the oven for 3½‑4 hours, stirring roughly every hour until the meat is very tender. You now have a delicious country‑style stew that can be served as‑is, but continue to elevate it.

5. 5

   Allow the stew to cool, then carefully strain it through a sieve or colander set over a bowl. Return the meat and carrots to the pot, and mash the remaining strained contents to extract juices and some garlic. Simmer this sauce in a pan for 10 min or until it reaches the desired thickness, then pour it over the meat.

6. 6

   While the meat is braising, heat the remaining oil in a pan. Fry the bacon and onion for 15 min until the bacon is crisp and the onion soft and browned. Increase the heat, add the mushrooms and fry until done. Transfer the pan contents to the pot, stir and bring to a boil for a few minutes. Sprinkle with parsley and serve at the table with your favourite carbohydrate.