My October beef bourguignon: pinot noir, bacon lardons and three hours in the Dutch oven

As soon as the evenings cool down, I get the cast-iron pot out again. This week I followed a lovely beef bourguignon recipe published in early October: chuck and topside, pinot noir from Burgundy, smoked bacon lardons and mushrooms browned in butter.

The secret isn't difficulty, it's slowness. Marinate for 12 to 24 hours with carrots, an onion studded with cloves, garlic and a bouquet garni. The next day, drain the meat well (otherwise it boils instead of browning), fry the lardons, sear the cubes over high heat, sprinkle with flour, pour in the strained marinade, and let it simmer for three hours at 150 °C.

What convinced me: the pairing of chuck (melting) and topside (structure), and the idea of never cooking with a wine you wouldn't drink. The mushrooms are cooked separately, well browned, and join the pot only at the end. Fifteen minutes' rest off the heat, and the sauce thickens by itself.

I serve it with mashed potatoes made with lightly salted butter, or fresh tagliatelle. And yes, it's even better the next day. If you're looking for an autumn dish that really smells of Burgundy, this one is worth the patience.

Source: Délice et Gastronomie