Recipe: Beef Bourguignon (using carrots, pancetta, mushrooms and pearl onions)

BEEF BOURGUIGNON

"Beef bourguignon represents French country cooking at its best. A tough cut of beef is transformed into a silken tour de force that can be cut with a fork. The great wine of Burgundy transforms into an unctuous sauce to which mushrooms and pearl onions are added. Serve with steamed or roasted potatoes to soak up the sauce."

3 1⁄2 lb boneless beef chuck roast, or a combination of boneless chuck and beef shank, cut into 2 (2 1⁄2-inch) chunks
Salt and freshly ground pepper
All-purpose flour
1 Tbsp olive oil
6 oz pancetta, cut into 1-inch pieces
1 carrot, sliced
1 yellow onion, chopped
3 cups (24 oz) hearty red wine
2 cloves garlic, minced
1 Tbsp fresh thyme leaves, or 1⁄2 Tbsp dried thyme
1 bay leaf
1 Tbsp tomato paste
3 Tbsp unsalted butter, plus more if needed
1 lb mushrooms, thickly sliced
20 to 24 jarred or thawed frozen pearl onions
Hot steamed or roasted potatoes (optional, for serving)

Sprinkle the beef chunks with 1⁄2 tsp salt and 1⁄4 tsp pepper. Spread some flour on a large plate. Lightly coat the cubes with the flour, shaking off the excess.

In a large, heavy pot, warm the oil over low heat. Add the pancetta and cook until crisp and golden, 4-5 minutes. Using a slotted spoon, transfer to a large bowl.

Raise the heat to medium-high and, working in batches, sear the beef, turning as needed, until browned on all sides, about 5 minutes. Transfer to the bowl with the pancetta.

Add the carrot and onion to the pot and cook until browned, about 5 minutes. Transfer to the bowl with the pancetta and beef.

Pour off the fat from the pot. Reduce the heat to medium, add the wine, and stir to scrape up any browned bits on the pot bottom. Stir in the pancetta, beef, carrot, onion, garlic, thyme, bay leaf, and tomato paste. Season with 1⁄2 tsp salt and 1⁄4 tsp pepper and bring to a simmer. Reduce the heat to low, cover, and cook until the beef is somewhat tender, about 2 1⁄2 hours.

In a frying pan, melt the 3 Tbsp butter over medium heat. Add the mushrooms and saute until lightly browned, 4-5 minutes. Transfer to a bowl.

Add the pearl onions to the pan and saute, adding more butter if needed, until golden, about 10 minutes.

After the beef has cooked for 2 1⁄2 hours, add the mushrooms and pearl onions to the pot and continue to cook until the beef is fork-tender, about 1 hour more.

Transfer the beef, pancetta, and vegetables to a large serving bowl.

Skim the fat from the surface of the sauce. Raise the heat to medium-high, bring to a boil, and cook until the sauce thickens slightly, 1-2 minutes.

Pour the sauce over the beef mixture and serve with steamed or roasted potatoes, if desired.

Makes 6-8 servings
Source: Williams-Sonoma One Pot of the Day by Kate McMillan