BÅ“uf Bourguignon

1.) Cut the meat in around 1.5” cubes and trim away any excess fat. Marinate the meat in wine, garlic, and bouquet garni in a bowl and cover with plastic wrap. Refrigerate for at least 3-4 hours or overnight.

2.) Preheat your oven to 315°F. Drain and dry the meat- reserve the marinade and the bouquet garni. Heat some butter or olive oil in your Fissler Arcana cast iron casserole and fry the onion, carrot, and bouquet garni over low heat for around 10 minutes. Remove everything from the pot.

Heat a little butter or olive oil in your casserole and fry the meat on high heat in batches for around  5 minutes until brown.  Do not attempt to turn the meat before it loosens itself from the pan- only then is the crust formed and the juices are sealed. Continue in batches until everything is browned.

3.) Add the marinade to the hot casserole and allow the marinade to deglaze the casserole, stirring it and boil for around 30 sec. Remove the casserole from the heat and pour the marinade into a container.  Add the browned meat and the vegetables to the casserole and sprinkle the flour over the vegetables, meat, and cook and stir under high heat. Pour the marinade over it and stir constantly until the flour is incorporated. Cover the casserole with the lid and transfer to your oven and bake for 2 hours.

4.) Heat the remaining butter in the Fissler Crispy Steelux Frying Pan and cook the bacon, whole shallots for 8-10 minutes until the shallots are softened but still pale. Add the whole mushrooms and stir occasionally for around 3-45 minutes until browned. Drain the excess fat and add the shallots, mushrooms and bacon to your casserole in the oven. Stir, cover, and continue cooking for 30 minutes or until the meat is tender and soft. Remove the bouquet garni and skim away the excess fat from the surface.

Can be served with boiled potatoes and roasted Brussel sprouts.