Adapting this Beef Bourguignon from Julia’s best seller, Mastering the Art of French Cooking, this dish raises a simple beef stew to an art form and is not too difficult to make at all. We cut out a few steps from Julia’s original to make it a little easier and maybe a little less intimidating. Still, I didn’t want to mess with something so perfect.

So, take your time. Have a glass of wine. Watch some Olympics on the telly while the aroma of this incredible stew fills your home.

Ingredients (Serves 4 to 6)

• 1 tablespoon extra-virgin olive oil
• 170g bacon, roughly chopped
• 1.5 kg beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
• 1 large carrot sliced thick
• 1 large white onion, diced
• 6 cloves garlic, minced (divided)
• 1 pinch coarse salt and freshly ground pepper
• 2 tablespoons flour
• 12 small pearl onions (optional). I’ve used shallots here with great results
• 3 cups red wine like Merlot or Pinot Noir (for a milder sauce, use only 2 cups of wine)
• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
• 2 tablespoons tomato paste
• 1 beef stock cube, crushed
• 1 teaspoon fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped (divided)
• 2 bay leaves
• 1 punnet small white or brown mushrooms, quartered
• 2 tablespoons butter

Method

1. In a large heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
2. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
3. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
4. Add the pearl onions (or shallots), wine and enough stock so that the meat is barely covered. Then add the tomato paste, stock cube and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized pan over moderate to high heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
6. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
7. Garnish with parsley and serve with mashed potatoes.

TANTALISING Tips

• Julia recommends a good quality burgundy for her Beef Bourguignon recipe. We used a bottle of Pinot Noir in the hope there was a glass or two to spare for the cook.
• Worried about the amount of wine? Reduce it to 2 cups and up the stock to 3 cups (for oven and stove top methods only). If you don’t want to use wine, you can leave it out all together and use all beef stock. However, I cannot guarantee the flavour. The wine makes this incredible.
• Do not skip any steps! Julia knew what she was doing, and this recipe is as close to perfect as possible.