Bœuf Bourguignon

Beef braised low and slow in Burgundy red wine with lardons, pearl onions, and mushrooms until deeply tender.

Ingredients

• 600g duck legs
• 400g egg noodles
• a handful of sliced shallots
• 1 1/2 tsp cracked black peppercorns
• 2 tbsp unsalted butter
• a generous handful of pearl onions
• a handful of fresh chives, chopped
• a generous spoonful of Gruyère cheese
• 1 cup dry red wine
• a pinch of fresh thyme
• a generous handful of shallots

Instructions

1. 1

   Pat the sea bass fillets dry, season generously with salt, pepper, and herbes de Provence, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the sea bass fillets until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the bay leaves and celery stalks, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the sea bass fillets to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the sea bass fillets is tender and cooked through, roughly 3 hrs.

7. 7

   Stir in the unsalted butter, taste, and adjust the seasoning with salt and pepper as needed.

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