Ingredients
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
Method
- Soak beans in cold water for 6 hours.
- Cut the meat into small pieces of about 2x2 cm.
- Peel the onions and carrots and dice the carrots into small cubes.
- 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.
- Bring to the boil, add the bay leaves, then cook in a preheated oven for at least 2 to 3 hours.
- The meat should be tender and loose – almost falling apart.
- When there are 20 minutes left, put in the black kale and let it simmer in the juices.
- Season with salt and pepper to taste. Sprinkle the parsley on top.
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.