Bœuf Bourguignon with flank steaks

  • Preparation 1 h
  • Cooking 2 h 40 min
  • Servings 4
  • Freezing Absolutely



  • 250 g pancetta (about 3 slices 1 cm thick), cut into cubes
  • Olive oil
  • 1 kg beef flank, cut into large cubes
  • 1 Spanish onion, finely chopped
  • 5 large carrots of Nantes, cut in half lengthwise then in thick slices
  • 3 garlic cloves, finely chopped
  • 2 tablespoons flour
  • 1/2 cup Irish red beer by Brasserie Mille Iles (or other red beer)
  • 750ml of light red wine from Burgundy
  • 2 large bay leaves
  • 1 tablespoon fresh thyme
  • 1 tablespoon tomato paste with herbs
  • 1 to 2 cups of beef broth
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 350 g pearl onions, peeled
  • 227 g of mini white mushrooms, whole (small gourmet)
  • A good handful of fresh parsley, finely chopped + a little for service
  • Salt and freshly ground pepper




  • In an enamelled cast iron pan (ovenproof) at medium heat, add the pancetta and a drizzle of olive oil. Cook for 3-4 minutes to brown and remove the fat. Remove the pancetta with a slotted led spoon (to keep the fat) and set aside in a bowl.
  • Crank heat to medium-high. Cook the meat a small amount at a time, for a total of 5-6 minutes, until golden brown on all sides. Generously season with salt and pepper and add oil as needed. Reserve in a plate.
  • Add the onion, the carrots and a drizzle of olive oil then cook for 2 to 3 minutes while stirring.
  • Add the garlic and continue cooking for 2 minutes.
  • Preheat oven to 450°F.
  • Return the beef to the pan and sprinkle the flour. Stir to coat then place in oven, uncovered, and cook for 5 minutes. Mix and cook for another 5 minutes.
  • Preheat the oven at 325°F.
  • Remove from oven and deglaze with red beer. Thoroughly scratch the bottom to get all the flavors! Add the wine, bay leaves, thyme, tomato paste, pancetta and then enough beef broth to cover the meat. Season with salt and pepper and mix well.
  • Cover and place in the oven. Cook for 1h40, mixing from time to time.
  • When there is about about 15 minutes left, heat a large skillet over high heat. Add the butter and the olive oil then melt stirring. When the butter begins to bubble, add the mushrooms and onions then generously season with salt and pepper. Cook for 4 to 5 minutes, stirring, to brown.
  • Remove from heat, add fresh parsley and mix. Pour into the baking dish, mix and continue cooking in the oven for 20 minutes. Serve with rice and garnish with fresh parsley!

PS: The trick for peeling pearl onions rapido-presto? Start by cutting the base of the onions. Bring a small saucepan of water to a boil and blanch the onions for 1 minute. Pour into strainer, rinse with cold water and drain. Then you just have to crush the top and the inner part should come out very easily!