Cooking Instructions

Marinating the Beef

1. Cut the beef into 2-inch cubes.
2. Chop the carrots, celery, and garlic for the marinade.
3. In a Dutch oven, combine the beef, carrots, celery, garlic, Herbes de Provence, star anise, and bay leaves.
4. Pour in half a bottle of robust red wine.
5. Gently mix the ingredients with a large spoon until well combined.
6. Cover tightly with plastic wrap and refrigerate for 24 hours.

Cooking Beef Bourguignon

1. Place a pasta strainer inside a large bowl. Transfer the marinated ingredients into the strainer, making sure to reserve the marinade liquid in the bowl.
2. Remove the beef from the strainer and pat dry thoroughly with paper towels—this step is essential for proper searing.
3. Lay the dried beef on a cutting board and lightly dust with flour using a sieve to ensure even coating.
4. Reserve the carrots and celery from the marinade but discard the star anise.

Searing the Meat

1. Wipe down the Dutch oven and heat a drizzle of olive oil over medium-high heat.
2. In small batches, sear the beef until a light crust forms, then remove from the pot. Avoid overcrowding to ensure proper browning.
3. Use tongs, not a spoon, to transfer the beef, preventing excess liquid from entering the pot.
4. Repeat until all the beef is seared, scraping the bottom of the pot with a rubber spatula to retain flavor.

Building the Dish

1. Lower the heat to medium and add the bacon to the Dutch oven. Cook until browned.
2. Add the mushrooms and sprinkle with 2 teaspoons of sugar. Sauté until slightly caramelized, stirring frequently.
3. Pour in the veal demi-glace and beef stock, stirring to combine.
4. Return the seared beef and marinated vegetables to the pot along with the bay leaves.
5. Add the remaining half bottle of wine and the reserved marinade liquid—be careful not to overfill.
6. Gently stir to combine.

Slow Braising

1. Place the Dutch oven, uncovered, on the middle rack of a 350°F oven.
2. Braise for 2.5 hours, stirring every 30 minutes.

Preparing the Potatoes

1. About 30 minutes before the beef is done, peel and quarter the potatoes lengthwise.
2. Place them in a large pot of cold water and bring to a boil. (Le Chef’s Tip: Starting with cold water helps the starch hold up better, preserving the potatoes’ shape and texture.)
3. Maintain a low boil for about 15 minutes, or until tender. A fork should slide in easily without breaking the potatoes apart.

Serving Beef Bourguignon

1. Ladle a portion of the Beef Bourguignon into a shallow dish.
2. Top with a few potatoes, then spoon additional sauce over the top.
3. Finish with a small pinch of sea salt.

The rich, wine-infused aroma of this dish is absolutely irresistible!