Although it is a time consuming dish, the results are worth every second in my opinion. For me, it was a joy to make. A real labor of love. Layers of flavors melding together beautifully. The meat was tender, the sauce was rich and slightly sweet from the wine, onions and carrots. C'est magnifique!
Beef BourguignonRevised by Foodism Mom from The Barefoot Contessa's recipe
- 1 tablespoon good olive oil
- 4 ounces diced pancetta
- 2 1/2 pounds chuck beef, trimmed of fat and cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 medium yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1 cup sherry
- 1 (750 ml.) bottle of a full-bodied red wine, (I chose Cabernet)
- beef broth or stock (maybe)
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1 lb cremini mushrooms, cleaned and sliced 1/3 inch thick
- 3 tbsp unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1/4 cup flatleaf parsley (optional), chopped fine
Heat the olive oil in a large oven proof pot or Dutch oven over medium heat. Add the pancetta and turn down the heat to medium-low once it really starts sizzling. Cook for 10 minutes, stirring occasionally, until the pancetta is crispy. Remove the pancetta with a slotted spoon and set aside in a small bowl.
Dry the beef cubes well with paper towels and then sprinkle them with salt and pepper.
Take the pot out of the oven, remove the lid and keep the stew at a low simmer over medium-low heat.
Saute the mushrooms in one tablespoon of butter for 10 minutes until lightly browned and then add to the stew.
Heat the now empty mushroom pan over medium heat.