Beef Bourguignon

👨‍🍳 Method

To assemble

1. 1
   Cut the meat into large chunks.

   KnifeCutting board
2. 2
   Soak the meat with the onion, carrot, celery stalks, garlic and thyme in wine, in the refrigerator, overnight.

   BowlRefrigerator
3. 3
   Strain and reserve the wine, and separate the meat from the vegetables.

   Colander
4. 4
   Heat the oil in a wide pot and brown the meat on all sides. Remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5. 5
   Add the onion, celery and carrot to the oil left in the wide pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6. 6
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
7. 7
   Add the wine and soup powder and bring to a boil.

   Stove
8. 8
   Return the meat to the pot and season with salt.
9. 9
   Turn down to low, cover and simmer 1½ hours, until the meat starts to soften.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
10. 10
    Add the mushrooms, remove the lid, raise the heat and cook another 45 minutes, until the liquid reduces to a thin sauce.

    Stove