Boeuf Bourguignon is a classic french beef stew where the meat is stewed in Burgundy wine. Instead of using Burgundy a good substitute is a nice Pinot Noir as they're made from the same grape. Burgundy wine is just a Pinot where the grapes are grown and bottling is done at the Burgundy region of France.
For the meat I used beef shank. This is my first time using beef shank but it was recommended by the butcher at whole foods when I asked for a cut with a lot of collegen. Meat with collegen are very fibrous and tough but when you slow cook them at low heat the collegen melts into gelatin which transforms the meat into something really tender. If you ever had Osso Bucco, it's made with veal or lamb shank.
This is most of the ingredients. Not pictured here is that I ended up adding 1 more cut of beef shank, some tomato paste, some garlic cloves, and demi glace.
First remove the beef off the bone and cut up into chunks.
Then I cut up the bacon into little strips which the french calls 'Lardon'. I threw it into my dutch oven and cooked on low heat to render out the fat. After most of the fat has been rendered out and the bacon is crisp, I took it out of the dutch oven and put it aside.
mirepoix. Mirepoix is a combination of onion, carrots, and celery. I then added some tomato paste (maybe a tablespoon or so) and cooked it out on the bottom of the dutch oven. I then added a few tablespoons of flour and formed a roux with the remaining fat left in the pan.
demi glace. Demi glace is veal stock that has been reduced by 3/4 so it's fairly concentrated. I happen to have made some previously and I store them in my freezer after forming them into little ice cubes.
Crank the heat and bring to a simmer. Then put the whole thing into a 275 F oven. Let it braise for 3 hours. When there's 1/2 hour left I sautéed the mushrooms in garlic butter and added it in. If you like pearl onions you can also sautée a batch of pearl onions in butter and added it in at the same time as the mushrooms. 1 tip here is while the stew is braising you can also put potatoes in the oven for a mash potato accompaniment.
For the authentic version you can always consult Julia Child's version on youtube. In her cookbook "Mastering the Art of French Cooking", she describes the dish 'sauté de boeuf à la Bourguignonne' as "certainly one of the most delicious beef dishes concocted by man".