Boeuf Bourguignon

One of the most prepared French classic beef stews. You will see variations stripped to the core and very elaborate versions. Some are very saucy and some are reduced to almost dry state. As long as you keep the core recipe in tact, the variations are endless.
The principles of a good Boeuf Bourgionne:

• The cooking liquid consist of only red wine. Purists will only use a wine from the Burgundy region in France, but actually any sturdy red wine will do. I use nothing but simple cooking wine.
• The taste mostly comes from an herb mix the french call a "bouquet garni". It consists of a couple sprigs of thyme, a couple of bay leaves and parsley. They are tied together in a nice bundle, so they can be easily discarded after cooking.
• Carrots are an essential ingredient. The carrots add a dimension of sweetness to the stew
• Do not forget the bacon in the stew. Most of the salt comes from the cured bacon.
  
• Cook low and slow. A good stew takes time on low flame. Simmer until fork tender is the rule
• If you do it right, you do not need any additional binding agent. After browning the meat and vegetables and before you add the liquid, just dust them with flour. After simmering and natural reduction, the sauce will be nice and thick. However, when the sauce is too loose, just add a little corn starch slurry, and it will thicken to your liking.
  

What does the basic version need?

• Beef chuck, in nice chunks. Not too small, you want to see beef in the final result
• Chopped onion, celery and carrots. (Classic mirepoix)
• Flour
  
• Boquet garni
• Red wine, about 3/4 of a bottle
• Lardons (cured bacon cut in nice chunks)
• Mushrooms
• (Optional) pearl onions, tomato paste

Cooking methods:

• Season the chuck with salt and pepper
• Brown the chuck with butter in a skillet for a couple of minutes until nicely colored. Transfer to a Dutch oven or casserole
  
• Brown the vegetables in the same skillet and add to the casserole
• Mix in some flour until the vegetables and meat have a nice dusting
• De-glaze the skillet with the red wine. Make sure all the brown bits are resolved
• Add glaze to the casserole and bring to a boil
• Add bouquet garni and reduce heat to a low simmer
• Render the bacon and add to the casserole
  
• Simmer for at least 3 hours until the meat is fork tender.
• A half hour before you are done, brown the mushrooms and other ingredients you want to add to the stew. Especially mushrooms should not be overcooked. They will take on the flavor of the stew very quickly and when cooked too long, they become mushy
• Serve with either rice, potatoes or bread.