I had beef stock and red wine leftover from making French Onion Soup and the first thing that came to mind was Beef Bourguignon which I had been curious about for years since the infamous Julie and Julia movie introduced the world to Julia Child’s famous Beef Bourguignon recipe. Although, I ended up using Ina Garten’s recipe since they are almost identical and Ina is equally credible in my opinion. This is another wonderfully hearty winter dish to warm your tummy. I served it with my ever-satisfying cauliflower rice (without the coconut)–if you haven’t figured it out yet, I can’t get enough of this stuff. I also was in a pinch for time and my dutch oven was full of leftovers in the refrigerator, so I strayed from the traditional dutch oven preparation and did this completely on the stove top, which works well if you don’t have a dutch oven.
Beef Bourguignon (Adapted from Ina Garten) (Difficulty-Intermediate; Serves 4)
- 8 ounces applewood smoked bacon, diced
- 1 1/2 lb. organic chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 2 stalks organic celery, plus greens, diced
- 1 large yellow onion, sliced
- 2 cloves chopped garlic
- 1/2 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 c. organic beef broth
- 1 Tbsp. tomato paste
- 1 tsp. fresh organic thyme leaves
- 2 Tbsp. unsalted butter at room temperature, divided
- 1 1/2 Tbsp. arrow-root powder
- 1 lb. frozen pearl onions
- 1 lb. fresh mushrooms, stems discarded, caps thickly sliced
Heat a large heavy-bottomed stock pot over medium heat. Add the bacon and cook for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate with paper towels to soak up the grease.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot bacon grease for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the celery, greens, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Put the meat and bacon back into the pot with the juices.
Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and cook for about 1 hour or until the meat and vegetables are very tender when pierced with a fork.
Combine 1 tablespoon of butter and the arrow root powder with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
Serve over cauliflower rice, quinoa, or eat as a stew from a bowl.