Beef Boruguignon
Nation dish of France, delicious beef stew served over mashed potatoes. Favorite dish of Julia Child
Equipment
- Dutch Oven
Ingredients
Stew
- 8 oz pancetta
- 2.5 lb chuck beef
- 1 lb carrot
- 2 yellow onions
- 3 cloves garlic
- 3 cups merlot
- 3 cups beef stock
- 1 tbsp tomato paste
- 1/2 cup butter
- 1 lb baby bella mushrooms
- 16 oz pearl onions
- 1/2 cup cognac
- 2 thyme sprigs
- 3 tbsp flour
- 1 tbsp olive oil
- fresh cracked pepper to taste
- kosher salt to taste
- mashed potatoes or sourdough bread to serve over
Instructions
- Heat Dutch oven over medium heat, and add olive oil. Cook pancetta until golden brown, then remove. Preheat oven to 250 F.
- Season beef with salt and pepper, and brown in Dutch oven. Remove once browned.
- Rough chop carrots, and onions mince garlic, and sauté in Dutch oven until golden brown. Add cognac and ignite with lighter to burn off the excess alcohol. Add beef, pancetta, wine, broth,, thyme, and tomato paste into Dutch oven then bring mixture to a simmer for 3 to 4 hours.
- Once beef is fork tender, heat additional pan, and add butter, pearl onions, and rough chopped mushroom, sauté until golden brown and add to stew. Serve stew over bread or mashed potatoes