The actual name of this recipe in the food and wine recipe is Beef Stew with Red Wine. It was a result of googling beef bourguinon soo if anyone knows what distinguishes beef bourguinon please enlighten me!
We used bacon instead of pancetta and we didn’t drain the water because we didn’t want to waste bacon flavor. We also doubled the recipe and put in 10x more veggies than the recipe calls for.
We made fresh pappardelle to complement the dish!
OG Recipe here! Food & Wine/ Jacques Pepin’s Beef Bourguignon
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2 pounds trimmed chuck, cut into 2 in x 2 in pieces
- Freshly ground black pepper
- 1 small onion finely chopped onion
- 6 cloves of garlic, finely chopped
- 1 tablespoon all-purpose flour
- One 750-milliliter bottle dry red wine
- 2 bay leaves
- 1 thyme sprig
- 1/2 lb of bacon cut about 1/2 in thick
- 15 pearl onions, peeled
- 1 lb of crimini mushrooms
- 1/2 lb of baby carrots, peeled
- Heat up a dutch oven on medium low heat. Add 1 tablespoon of olive oil. Melt butter in it.
- Season meat with salt and pepper on both sides. Turn up the heat to medium, medium high. Brown all sides of the meat.
- Add the chopped onion and garlic and cook onion is softened.
- Add the flour and stir to coat the meat with it.
- Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
- Cover the casserole and let it simmer for an hour or until meat is tender
- In a pan cook the bacon until they are crispy bacon bits or lardons
- In the same skillet, combine the bacon, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil (if there is enough bacon fat, you can skip this), 1/4 cup of water and a large pinch each of sugar, salt and pepper.
- Bring to a boil, cover and simmer until almost all of the water has evaporated, cook over high heat, tossing, until the vegetables are tender and nicely browned
- Put this mixture into the beef mix. Stir and let simmer for the however much time you have remaining of the 2-3 hours of total simmer time.
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