Beef bourguignon



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This traditional French recipe features red wine as one of the stars, so be sure you’ve got a glass of Burgundy to drink alongside it.

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Step 1: For the marinade : the previous day

Peel, wash, and finely chop the onion and shallot. 
Trim the meat, if necessary, and cut it into 2-inch cubes, each weighing about 1 ½ -2 ounces.
 Place the meat in a bowl, drizzle with oil, then cover with the red wine.
 Add the onion, shallot, thyme, bay leaf, and pepper. 
Toss to combine. Cover with plastic wrap.
 Marinate in the refrigerator for 24 hours.

Step 2: For the beef bourguignon

Drain the beef. 
Strain the marinade through a conical strainer. Set aside. Heat the olive oil and half of the butter in a cast-iron pan. 
Brown the meat on all sides.
Transfer the meat to another vessel and set aside. Remove any fat from the pan. 
Add 2 tablespoons of butter, the meat and the juice it has rendered, and the flour. Toast the flour over high heat while stirring the meat with a skimmer. Bring the marinade to a boil. Pour it into the cast-iron pan.

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