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Explore How to cook: Beef Bourguignon EVERY detail | Adam Byatt with 938,784 views, 11,549 likes, and 544 comments. Experience the impact of this video content that has captured audience attention.

My Beef bourguignon brought to you by my friends @hestanuk_eu. Use code ADAMBYATT15 for 15% off - They’re the only pans I would recommend whole heartedly. Lifetime warranty. https://hestanculinary.co/?utm_source=Social&utm_medium=Influencer&utm_campaign=Adambyatt For this, I used the Hestan ProBond Luxe 30cm Polished Professional Clad Stainless Steel Rondeau - 5.7L 35% more conductivity than a normal clad pan as well as the Hestan CopperBond Induction Copper Sautéuse & Lid - 26cm (3.3L). Makes enough for four people. Beef Bourguignon 200g large bacon lardons diced – I have used ventreche 12 chestnut mushrooms, turned if you wish.. 12 silverskin onions, peeled 2 beef cheeks, large dice 1 carrot, peeled, large dice 1 onion, peeled, large dice 1 stick celery, large dice 1 bulb garlic, split 1 small bunch thyme Plain Flour, for dusting 1 bottle Burgundian pinot noir red wine/75cl Double-brown chicken stock, as required - around 1ltr 1 bunch flat-leaf parsley, chopped Maldon salt Black pepper Oil, as required - Render the bacon lardons in a heavy braising pan until deeply browned and crisp, allowing the fat to render out. Add the garlic skin/bacon skin if available and render with the lardons. Remove the bacon and reserve. Keep the rendered bacon fat in the pan. Add the silverskin onions and mushrooms. Cook gently until coloured and the mushrooms have released some of their moisture. Remove the mushrooms and onions and reserve as the garnish. Increase the heat. Season the beef cheeks with Maldon salt and black pepper and lightly dust with flour. Shake off any excess. Sear the beef in batches, giving each piece plenty of space. Build a deep brown colour without overcrowding the pan. Remove the beef and reserve with all its resting juices. Add the carrot, onion and celery. Increase the heat and colour the vegetables quickly without cooking them through. Return the beef and all its juices to the pan. Add the red wine — approximately 750ml–1L — and reduce rapidly, but do not reduce completely to syrup. Retain some acidity. Add enough double-brown chicken stock to bring the liquid roughly to the level of the beef, leaving some meat exposed. Add the garlic and thyme. Bring to a simmer and cover with a cartouche. Braise at 155–160°C for approximately 3 hours, until the beef is completely tender but still holds its shape. Remove the beef and strain/remove the carrot, onion, celery and thyme. Keep the garlic if desired. Rapidly reduce the braising liquid by approximately half, until glossy and coating but still fresh and acidic. Return the beef to the reduced sauce and gently simmer to glaze and coat the meat. Add the reserved bacon, mushrooms and silverskin onions. Warm through gently. Finish with chopped flat-leaf parsley and adjust seasoning. Serve with pommes duchesse or mashed potato.

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