Beef Bourguignon
6 steps · 39 min total
- 01
Sear the Beef
Heat a large casserole pan over high heat and add 1 tbsp goose fat. Season the beef shin generously with salt and pepper, then add it to the hot pan. Fry for about 3-5 minutes until the first side is deep golden brown, then turn and brown the other sides until the meat is browned all over. If the pan gets crowded, work in 2-3 batches, adding more goose fat if needed.
As each batch finishes, transfer the browned beef to a colander set over a bowl to catch any juices. You'll add these back to the stew later.
- 02
Sauté Aromatics
Using the same pan, add the bacon, shallots, mushrooms, garlic, and bouquet garni. Sauté over medium-high heat until everything is lightly browned and fragrant. The pan should have some browned bits from the beef, which will add depth to the sauce.
Stir in the tomato purée and cook for a few minutes, letting it deepen in color as you stir. This step builds a rich base for the stew. Finally, return the browned beef and any accumulated juices from the colander to the pan, stirring to combine.
