It’s Stew Good to Be True - Boeuf Bourguignon

If you live in the Bay Area, you understand that rain is fleeting, as is chilly weather. So, if you see a week full of cold and rainy weather, you must jump on the opportunity to make something warm and cozy. I've had a recipe for boeuf bourguignon saved in my Instagram account for well over a year, waiting for the perfect moment. Unfortunately, the cold never materialized, probably jinxed by my purchase of short ribs, but you better believe I made this anyway.

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Ingredients:

3lbs boneless short ribs, cut into large chunks

1 bottle red wine

1 yellow onion, finely chopped

2 large carrots, chopped (I brunoised)

3 stalks celery, finely chopped

1 garlic bulb, top cut off and excess paper removed from exterior

4-5 strips bacon or pancetta, diced

2 c. beef stock

2 c. pearl onions

2 c. button mushrooms (if using), cut in quarters

2 c. baby potatoes

Rosemary (1 sprig)

2 bay leaves

Thyme (2 sprigs or 2 tsp dried)

Fresh Italian parsley

Slurry - 2TB flour, 4 TB water

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Salt beef and cover with entire bottle of wine. Marinate for 3-4 hours in the refrigerator. 

Add diced bacon/pancetta to large dutch oven. Cook on medium-high until crispy then strain out the pieces and reserve. Increase pan heat and add additional oil if needed. 

Remove beef gently from marinade (reserve wine - you’ll need it later) and pay dry. Brown in the dutch oven until caramelized on all sides. Work in batches. Remove to the plate with the bacon. 

Add in the chopped onions, season well with salt and pepper, then sweat on medium heat for 10 min (Note: I didn’t read ahead and had onions in a bowl with the celery and carrots so fried them all at once). Add celery and carrots and garlic. Saute 3-4 min. 

Pour in wine marinade, add back in the beef along with the stock, the rosemary, thyme, bay leaves, and bacon. [Note: my rosemary was moldy and so just used dried thyme - about two tsp] Simmer on low for 2 hours with the lid on. 

Saute the pearl onions (and mushrooms, if using) separately in a mix of butter and oil (1TB of each) until browned. 

Remove the beef after 2 hours. Add the pearl onions, mushrooms, and the baby potatoes. Simmer 1 hour. 

Add some chopped parsley and the slurry to thicken, then add back the beef to warm through. 

Serve with crusty bread and/or some egg noodles and more parsley to garnish. Even the leftovers were phenomenal!