This is a delicious recipe for a cold day! It has been my family’s tradition to make it for a Christmas party each year. But it is really wonderful for any time of year when you want a gourmet French stew. It stores well in the refrigerator all week!
Recommended wines:
Ropiteau Pinot Noir Reserve (For Cooking)
Chateau Pierre De Montignac Medoc Bordeaux, 2019 (For pairing)
Or ask your local @totalwine expert for recommendations!
Beouf Bourgignon
Servings: 8
Ingredients
- 3 lb beef chuck or stew meat, cut into 2-inch cubes and patted dry
- 2 tsp salt
- 1 tsp freshly ground pepper
- 1 cup diced pancetta or bacon
- 1 medium onion, finely chopped
- 2 large carrots, sliced
- 3 cloves garlic, minced
- 3 tbs tomato paste
- 1 750ml bottle red wine
- 1 large bay leaf
- 3 sprigs thyme
- 1 cup pearl onions, peeled
- 4 cups cremini mushrooms, quartered
- 1 tbs olive oil
- 1 bunch flat leaf parsley, finely chopped for garnish
Instructions
- Season beef cubes with salt and pepper and set side for 30 minutes to bring to room temperature.
- In the meantime, in a large dutch oven or pot, saute the pancetta or bacon until crispy, and set aside on paper towel, leaving the fat behind.
- Use the fat to saute the mushrooms until brown, then transfer to the plate with the rendered pancetta.
- Add the pearl onions and brown on all sides, then set aside with the pancetta and mushrooms.
- Preheat oven to 350 degrees F. Meanwhile, use the same Dutch oven to brown the beef cubes in batches, transferring each batch to a plate.
- Be sure not to overcrowd the pan so that the beef browns nicely. If the pot needs more fat, add some olive oil.
- Add the carrots and onion to the pot and saute for about 5 minutes. Stir in garlic and tomato paste and continue to stir for about 1 minute.
- Add the beef back to the pot along with the thyme, bay leaf and red wine. Cover and transfer to the oven and cook for 1 1/2 hours, or until the beef is fork tender.
- To serve, ladle stew into a bowl and scatter the top with rendered pancetta, pearl onions, mushrooms and a sprinkling of chopped parsley.
