Beef Cheek Bourguignon Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Trim any excess fat from the beef cheeks and cut them into large chunks. Season with salt and pepper. Chop the carrots, onion, and garlic.

2. 2

   Brown the Meat

   In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the lardons and cook until crispy. Remove and set aside. In the same pot, add the beef cheeks in batches, browning all sides. Remove and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add chopped onions, carrots, and garlic. Sauté until softened, about 5-7 minutes.

4. 4

   Deglaze the Pot

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a boil and let simmer for 5 minutes.

5. 5

   Combine Ingredients

   Return the beef cheeks and lardons to the pot. Add beef stock, thyme, and bay leaves. Bring to a simmer.

6. 6

   Cook the Stew

   Cover the pot and reduce heat to low. Cook for 2.5 to 3 hours, or until the beef is fork-tender.

7. 7

   Add Mushrooms

   In the last 30 minutes of cooking, add the button mushrooms to the pot.

8. 8

   Serve

   Remove bay leaves and serve the beef bourguignon over creamy pomme puree.