RECIPE | BEEF BOURGUIGNON
2 POUNDS BEEF CHUCK, CUT INTO 2 INCH PIECES 1 TABLESPOON OLIVE OIL
1/3 POUND CHUNK OF BACON, CUT INTO PIECES 2 CLOVES GARLIC, SMASHED AND CHOPPED
1 6 OUNCE CAN OF TOMATO PASTE
2 CUPS RED WINE
2 CUPS BEEF STOCK
1 BOUQUET GARNI (BAY LEAVES, THYME, PARSLEY, TARRAGON), TIED WITH STRING
2 SMALL PARSNIPS (CUT IN CHUNKS) 1 CARROT (CUT IN CHUNKS)
1/2 POUND TRUMPET MUSHROOMS, SLICED
1/2 POUND CRIMINI OR BUTTON MUSHROOMS, HALVED
1/2 POUND CIPOLLINI ONIONS, PEELED 1 BUNCH BABY CARROTS, PEELED
BEURRE MANIE: 3 TBSP FLOUR BLENDED WITH 2 TBSP BUTTER
Preheat oven to 325 F. Pat meat dry, season well with salt and pepper.
Heat oil in a large cast-iron casserole pot over medium heat. Working in batches brown the beef cubes for 8-10 minutes. Transfer with a slotted spoon to a plate.
Add bacon, garlic, carrots and half the amount of parsnip to the pot and sauté until softened or for about 5-7 minutes. Return the beef cubes to the pot, add the red wine and bring to a boil. Add beef stock and bouquet garni and season generously with sea salt and freshly ground black pepper.
Bring to a boil, reduce heat to low and cook 2 minutes. Cover and place in oven. Bake until meat is very tender, 2 1/2 -3 hours.
Briefly steam or blanch carrots, parsnips and cipollini onions; drain. After one hour of cooking add parsnips, cipolinni onions, carrots and mushrooms to the stew.
When the stew is ready use tongs to remove all the beef and vegetables – set aside in a bowl. Carefully strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot.
Bring the sauce to a simmer and reduce the heat to medium; whisk in the beurre manie. Whisk in a third of the paste, wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes. Taste for salt and add some if needed.
To serve, coat the beef, carrots, mushrooms and pearl onions with the sauce. Serve family style with lots of crusty bread.