Beef Bourguignon: The Authentic Recipe: The Best Quick and Easy Recipe

Cut the meat into 3 cm cubes and remove large pieces of fat.

Chop the onion and sauté in a buttered skillet until transparent, then transfer to a cast-iron casserole.

Repeat with the meat in several batches until all pieces are cooked, adding butter between each batch.

Once all the meat is in the casserole, deglaze the skillet with water or wine and bring to a boil, scraping to collect the juices, then season with salt and pepper.

Cover everything with part of the wine and simmer for a few hours with the bouquet garni and sliced carrots.

The next day, simmer for at least 2 hours in several stages, adding wine or water if necessary.