Beef Bourguignon

MARINATE BEEF:

Place the Beef Marinade ingredients in a large, glass, ceramic dish or ziplock bag. Marinate overnight in the fridge for at least 12 hours, 24 hours is great.

Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.

BROWN BEEF AND VEGETABLES:

Preheat oven to 180°C / 350°F (160°C fan).

Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.

Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper. Let rest at room temp while bacon cooks.

Fry bacon in a large (up to 7 quart) heavy cast iron pot or cocotte (like this) and cook until golden, and set bacon aside in a bowl.

Add beef and brown aggressively all over, adding some canola oil if needed. Remove into the bowl with the bacon.

Add mushrooms and cook for 5 minutes, or until golden. Remove into a separate bowl.

If needed,add a bit of extra oil, then cook onions for 5 minutes or until there are nice golden patches, NS then add to the bowl with mushrooms.

Add butter into pot. Once melted, add carrots and cook for 3 – 4 minutes until there are golden patches, then add to the bowl with mushrooms and onions.

Add garlic and cook for 1 minute or less.

Add tomato paste and cook for 2 minutes.

Add flour and cook for 2 minutes.

Add wine and stock by constantly stirring, slowly pouring in the liquids to dissolve any lumps and bring to a simmer.

Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.

OVEN SLOW-COOK:

Once it is to a simmer, cover and transfer to oven for 1 hour.

After 1 hour, add the Mushrooms and onions and carrots and stir them in.

Cover with lid and return to oven for another 1½ hours or so.

Remove from oven, taste for salt and pepper adjustments if needed.

Leave covered and let cool completely, then refrigerate overnight because it will better with overnight.

Reheat gently on a low stove or in a low temp oven.