Beef Bourguignon (The Best)

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 325°F (165°C).

2. 2

   In a small bowl, combine the butter and flour. Set aside.

3. 3

   In a small pot of boiling water, blanch the salted pork for 5 minutes to remove some of the salt. Drain. Set aside on paper towel.

4. 4

   In a Dutch oven or large ovenproof pot over medium-high heat, brown half the meat at a time in the oil. Set aside on a plate. Remove any excess fat, leaving 1 tbsp (15 ml) of fat in the pot.

5. 5

   In the same Dutch oven or pot, brown the onion, carrot and salted pork in the warm fat. Add the garlic and cook for 1 minute while stirring. Add the brandy and reduce until almost dry. Add the wine and reduce by half. Whisk in the broth and the butter-flour mixture, whisking constantly. Bring to a boil. Add the meat, thyme and bay leaf. Cover and bake for 1 hour.