Beef Bourguignon

Pat the beef cubes completely dry with paper towels and season generously all over with the salt and pepper.

Peel the pearl onions, quarter the mushrooms, chop the carrots, celery and onion, mince the garlic, and measure out all remaining ingredients.

Tie the bouquet garni.

Place the beef in a large bowl or zip-lock bag, pour over the wine, add the bouquet garni, and cover. Refrigerate for at least 12 hours and up to 24 hours.

Remove the beef from the marinade and pat each piece completely dry with paper towels. Strain and reserve the wine marinade. Set the beef and wine aside separately.

Pour the reserved wine into a medium saucepan over high heat and bring to a boil. Boil until reduced by one third, about 15 minutes, then remove from the heat and set aside.

In a large Dutch oven over medium heat, cook the lardons until the fat has rendered and they are golden and crisp, about 8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

Increase the heat to high. Working in batches of no more than 4 pieces at a time, sear the beef in the lardon fat until deeply browned on all sides, about 3–4 minutes per side. Do not crowd the pot. Remove each batch and set aside.

Reduce the heat to medium. Add 1 tablespoon of the butter to the pot. Add the chopped onion, carrots and celery and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.

Add the garlic and tomato paste and cook, stirring constantly, until the tomato paste darkens to a brick-red colour, about 2 minutes.

Sprinkle the flour over the vegetables and stir to coat evenly. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.

Return the beef and lardons to the pot. Pour in the reduced wine and enough beef stock to just barely cover the meat. Tuck in the bouquet garni. Bring to a bare simmer.

Cover the Dutch oven with its lid slightly ajar and place in a 160°C (325°F) oven. Braise until the beef is completely tender and yields easily when pressed with a spoon, about 2 hours 30 minutes. Use a meat thermometer to confirm the beef has reached an internal temperature of at least 90°C (195°F) for full collagen breakdown.

While the beef braises, melt 1 tablespoon of butter in a skillet over medium-high heat. Add the pearl onions and cook, shaking the pan occasionally, until golden all over, about 8 minutes. Remove and set aside.

In the same skillet, melt the remaining 1 tablespoon of butter over high heat. Add the mushrooms in a single layer and cook without stirring until deeply browned on one side, about 4 minutes. Toss and cook for a further 2 minutes. Remove and set aside.

Remove the Dutch oven from the oven. Discard the bouquet garni. If the braising liquid is thin, ladle it into a saucepan and reduce over high heat until it coats the back of a spoon, about 10 minutes, then return it to the pot.

Gently stir in the sautéed pearl onions and mushrooms. Return the pot to the 160°C (325°F) oven, uncovered, for a final 15 minutes to marry the flavours and glaze the surface. Serve directly from the pot with crusty bread, buttered egg noodles, or mashed potato.