Prep. time: 30 minutes
Marinating time: 48 hours (optional)
Cooking time: 2 hours
Here's a Bordeaux-style take on a classic recipe.
You can reduce the marinating time, but bear in mind the guideline that meat is always more tender and flavorful after a long marination.
Remember, too, that beef bourguignon, like many braised dishes, is even better reheated, so it can be prepared in advance.
48 hours in advance
- Peel and finely chop the vegetables for the marinade.
- Sauté in oil over low heat. Add the wine and vinegar.
- Add the aromatics and simmer for 30 minutes. Cool.
- Cut the meat into cubes and place in the marinade in a large bowl. Marinate in the refrigerator for 48 hours.
The day of cooking
- Plump the prunes in the armagnac. Drain the meat.
- Peel the onions and set aside.
- In a Dutch oven, preferably cast iron, melt the lard and brown the meat, then the bacon pieces and onions.
- When everything is nicely browned, sprinkle with flour and mix well without browning the flour.
- Strain the marinade and pour over the meat.
- Season with salt and pepper and add the bouquet garni.
- Cover the Dutch oven and simmer over low heat for 90 minutes.
- Trim the ends of the mushroom stems and sauté in butter.
- Add the prunes and mushrooms to the pot and cook 30 minutes longer.
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