A symbol of French culinary heritage, beef bourguignon is a dish of patience and generosity.
Originating from Burgundy, it combines two treasures of the region: Charolais beef and the powerful red wine that bears its name.
Originally, it was a peasant recipe: the firmest cuts of beef were used, slowly tenderized in a mixture of wine, broth, onions, carrots and aromatic herbs.
Over time, the dish has become a classic of gastronomy, magnified by Escoffier or Julia Child.
In the Jack Meal version, passive cooking extends the tradition: the heat diffuses gently, the meat tenderizes without drying out, and the aromas blend into a dense and glossy sauce — all this, without continuous heat.
Essential ingredients
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Organic or grass-fed braising beef (chuck, round or brisket),
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Organic bacon lardons, from free-range pork.
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Organic carrots, sliced into rounds,
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Yellow onions,
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Garlic,
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Organic type 55 flour,
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Full-bodied red wine (Burgundy or Beaujolais),
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Beef broth,
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Tomato paste,
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Bouquet garni (thyme, bay leaf, parsley),
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Button mushrooms,
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Butter,
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Vegetable oil,
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Salt,
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Pepper.
Possible variations: a few small glazed onions, veal stock, or a touch of orange zest to enhance the sauce.
The Jack Meal adaptation
1. Prepare the ingredients:
Cut the meat into small cubes (2 to 3 cm).
Peel the onions, carrots and garlic cloves.
2. Enter the database:
In a casserole dish, fry the bacon over medium heat until golden brown.
Remove them, then add the beef cubes to sear them on all sides.
Once browned, return the bacon, add the onions and carrots, then sprinkle with flour.
3. Deglaze and prepare the sauce:
Pour in the red wine and hot beef broth.
Add the tomato paste, crushed garlic and bouquet garni.
Mix, add salt and pepper, then bring to a boil for 15 to 30 minutes.
4. Passive cooking:
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When the liquid is boiling well in the center of the pot (above 95°C ), turn off the heat.
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Place a tea towel at the bottom of the Jack Meal thermal bag .
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Place the casserole dish down, put the lid on the top, and close it carefully.
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Leave to cook for 4 to 5 hours in the thermal bag: the cooking continues naturally, without heat.
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If you want even more tender meat, you can cook it overnight. It will be wonderful.
5. Finishing:
Sauté the mushrooms in a pan with a little butter and add them to the casserole before serving.
Beef bourguignon reheats perfectly: the longer it rests, the better it becomes.
At the time of service
Serve hot, accompanied by steamed potatoes , homemade mashed potatoes or fresh tagliatelle .
Pour the sauce over the meat, sprinkle with a little fresh parsley and serve with a glass of the same wine used for cooking.
Jack Meal's tips
The Jack Meal thermal bag restores the natural rhythm of beef bourguignon: slow, gentle, and undisturbed cooking. No more fear of burning the dish by letting it simmer for hours. You optimize the active cooking time and enjoy having nothing to do once it's in the bag.
The meat retains all its tenderness, the sauce evaporates less, and the vegetables their nutritional value. A tribute to Burgundy, local produce, and the art of slow cooking!
