Settings influencing the flow of the checklist

Cut the chuck steak or braising beef into 50g cubes. Plan for about 250g per person.

Onions, carrots, leeks in mirepoix (small dice).

Cover meat and vegetables with a full-bodied red wine (Burgundy or Côtes-du-Rhône). Add the bouquet garni and a few peppercorns.

Very important: the meat must be dry to brown well (Maillard reaction).

Brown the pieces in small batches in a butter/oil mixture.

Sprinkle with flour and cook for 2 minutes to thicken the future sauce.

Bake for at least 3.5 hours. The meat should shred with a fork.

Run for 8 hours on low. Ideal for ultra-tender meat.

Sauté smoked bacon lardons and button mushrooms separately.

If too runny, reduce it. If too thick, add a little stock.

Serve in preheated shallow bowls, sprinkle with fresh flat-leaf parsley at the last moment.

Traditional Beef Bourguignon 🍷

Recommended checklists