Boeuf Bourguignon

My rendition of Julia Child's Boeuf Bourguignon

• 3lbs Chuck Roast Cut into 2-3 Inch Pieces

• 4 oz. Pancetta or Lardon

• 6 Garlic Cloves Minced

• 3 Stalks Celery Cut (1 inch pieces)

• 5 Carrots Cut (1 inch pieces)

• 1 Small/Medium Sized Yellow Onion Large Dice

• 10 oz. Pearl Onions

• 16 oz. Cremini Mushrooms

• 1/4 C Fresh Parsley

• 2 Tbsp Flour

• 3 Tbsp Double Concentrated Tomato Paste

• 2 C Beef Stock

• 1 Bottle of Bourgogne Pinot Noir (save a glass for yourself)

• 2 Bay Leaves

• Bundle of Sage, Thyme, Rosemary

• Salt and Pepper

• 3 Tbsp butter

  

How I made it:

Preheat oven to 350F. In a dutch oven add pancetta. Render down the fat and remove and set aside once crispy (~7 minutes). Using the fat from the pancetta sear chuck roast on each side (~3 minutes per side). Remove and set aside. Add 1 tbsp butter to the dutch oven. Add carrots, celery, diced onion and garlic. Cook until softened (5-7 minutes). Season with a small pinch of salt. Add flour and tomato paste. Stir. Add beef stock and wine. Nestle the chuck roast into the liquid. Add pancetta, herbs, and bayleaves. Cover and bring to a simmer. Simmer on the stove for about 15 minutes. Move dutch oven to the oven and cook for 2.5-3 hours. Remove from oven once meat is tender and easy to pull apart.

In the meantime blanch pearl onions and peel. To a skillet add 1 tbsp butter and cook the pearl onions over medium/low heat. Season with a pinch of salt. Try not to stir too often you want them to get a nice golden brown color. (8-10 minutes) Remove and set aside.

To the same pan add the last tbsp of butter. Cook the mushrooms. As Julia said “don’t crowd the mushrooms”. Let the mushrooms cook in a single layer and brown before moving around in the pan. Season with a small pinch of salt and cook for 6-8 minutes.

Pull the dutch oven back up to the stove. Uncover and simmer. Allow the sauce to thicken to your preference. Add pearl onions and mushrooms to the pot. Stir and combine. Finish off with fresh parsley.

Serve with mashed potatoes, roasted potatoes, rice or pasta.

Bon Appetit!

Happy Eating! -Kristen Faith