Rich, comforting and savoury, this French classic is layered with flavour and definitely worth the wait. 

1.2kg beef chuck
2 tbsp butter
2 tbsp olive oil
2 tsp salt
Black pepper
5 bay leaves
3 stalks thyme
2 cups red wine
3 cups beef stock
200g lardons
4 carrots
5 cloves garlic
1 cup dried borlotti beans
1 bundle black kale
18 small red onions
2 tbsp chopped parsley

  1. Soak beans in cold water for 6 hours.
  2. Cut the meat into small pieces of about 2x2 cm.
  3. Peel the onions and carrots and dice the carrots into small cubes.
  4. Put butter and olive oil in a big frying pan, add the meat and fry to a golden brown. Add the carrots, garlic, beans and onions, fry quickly and then pour in the stock and the wine.
  5. Bring to the boil, add the bay leaves, then cook in a preheated oven for at least 2 to 3 hours.
  6. The meat should be tender and loose – almost falling apart.
  7. When there are 20 minutes left, put in the black kale and let it simmer in the juices.
  8. Season with salt and pepper to taste. Sprinkle the parsley on top.
To serve

Serve with potato purée.

Chef's Secret

To reach peak savoury levels with a slow-cooked boeuf bourguignon, reduce the temperature and leave in the oven to cook overnight.