For my Beef Bourguignon I start with Julia Child’s formula as a base. Pancetta is utilized rather than bacon, garlic, shallots and onions are sautéed in the delivered fat, meat blocks are carmelized and I keep it low and delayed in the broiler with Cipollini onions and Crimini mushrooms for a past delicate supper.
Meat Bourguignon is consistently a decent solace food backup that appears as though a great deal of exertion, however it’s truly simple, about the new fixings and a lethargic cook in the broiler.
Meat Bourguignon is an exemplary dish, first brought to the awareness of the American cook from the Grand Dame of America’s Culinary legacy, Julia Child. I was consistently enamored with her cooking shows as a child and recall the others like Jacques Pépin, the Galloping Gourmet and different shows on PBS, however she stuck out. Perhaps it was her height, her emphasize, her capacity to have some good times in the kitchen meanwhile being not kidding about the strategy and procedure simultaneously.
In my adaptation here I will utilize a container of Pinot Noir I was given and on the grounds that I don’t drink, will effectively utilize it in this dish. The Cipollini onions are a top choice of dig and will fill in for the little pearl onions normally utilized in this dish. And keeping in mind that any sort of bacon is acceptable, I am utilizing pancetta here since I was as of late at my #1 store Mona Lisa and got a pound or two. We should get cooking!
- 8 oz pancetta
- 2 tbsp olive oil
- 3 lbs lean stew beef (See Note 1)
- 3 tbsp flour
- 1/2 tsp salt and pepper
- 1 onion sliced
- 1 shallot large, diced
- 3 cloves garlic diced
- 5 sprigs of thyme tied
- 2 tbsp tomato paste
- 1 bottle red wine (750ml)
- 2 cups beef stock
- 3 bay leaf
- 30 Cipollini onions
- 1 lb Crimini mushrooms
- Preheat oven to 325°F.
- Cut the pancetta into small bite size cubes and beef into 2-inch cubes. Set aside.
- Heat a cast iron skillet or casserole pot and render the pancetta low and slow over medium heat. Remove browned pancetta and set aside.
- Add 2-inch beef cubes to rendered pancetta fat and brown on all sides. Season with kosher salt and fresh cracked black pepper. Set aside.
- Add olive oil to pan and sauté the sliced onion until golden in color then add the diced shallot and crushed garlic. Cook for several minutes.
- With spoon scrape up all the little bits on the bottom of the pan from the pancetta and beef.
- Next, add the browned pancetta and beef, sprinkle with flour and stir, cooking for several minutes. Add the tomato paste and stir to mix in.
- Pour the red wine and beef stock in mixing thoroughly. Place the bay leaves and tied thyme bundle in the pot and stir. Cover and place in oven to bake for 2 hours.
- After 2 hours check liquid and if more is need to just cover meat then add beef stock. At this point add the mushrooms and onions to the pot and stir to mix in. Cover and continue to bake for 2 1/2 more hours.
- When time is up remove from oven, remove thyme bundle and stir. Serve with your choice of potato, rice or over pasta. Garnish with fresh chopped parsley.
- You want large cuts of meat from either the front shoulder or the rear. These will be a little tougher and lend well to slow cooking where the connective tissue breaks down and meat is tender. It’s less expensive as well. These are the specific cuts to look for. Any of them can be used in beef stew or substituted for what your recipe calls for:
- Beef Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck, Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast and Top Round work well. Ask your butcher, too!