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Classic Beef Bourguignon
A hearty, slow‑cooked French classic made with beef chuck, bacon, carrots, potatoes, mushrooms, pearl onions and a rich red‑wine sauce. The recipe follows Chef Jean‑Pierre’s one‑pot method, using clarified butter for a high smoke point and a unique flour‑through‑a‑strainer technique for a silky thickened stew.
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Cost Breakdown
Critical Success Points
- • Render bacon on low heat to avoid burning
- • Do not overcrowd beef when browning
- • Deglaze with wine and reduce properly
- • Cook flour for at least 15 minutes to avoid raw taste
- • Simmer low and slow for tender meat
Safety Warnings
- • Rendered bacon fat is hot – handle with care to avoid burns.
- • Alcoholic cognac can ignite if added to an open flame; add off‑heat.
- • Use oven mitts when handling the hot pot.
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