Beef Bourguignon

Recipe

• 2.5 lbs (40oz) of Flannery Beef Boneless Zabuton, cut into 2-inch cubes and patted dry
• 2 ¼ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 4 ounces bacon, or pancetta, cut into lardons
• 1 onion, finely chopped
• 2 large carrots, sliced into chunks
• 2 garlic cloves, minced
• 1 teaspoon tomato paste
• 2 cups of red wine, preferably a French Red Burgundy or other Pinot Noir
• 2 cups beef bone broth or stock
• 2 bay leaves
• 3-4 sprigs of thyme
• 8 ounces cremini mushrooms, halved if large, or a medley of mushrooms
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons corn starch
• Chopped flat-leaf parsley, for garnish

Directions

Season beef with 2 teaspoons salt and ½ teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours. Allow beef to come to room temperature before cooking.

Heat oven to 350 degrees.

In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook bacon over medium-low heat until fat is rendered and pieces are browned and crisp, about 10 to 15 minutes. Transfer bacon bits with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.

Increase flame heat to medium-high and cook half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, about 2-3 minutes per side, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.

Reduce heat to medium-low and allow pan to cool off for a few moments. Stir in onion, carrot and remaining ¼ teaspoon salt and cook until softened, about 8 minutes, stirring occasionally.

Stir in garlic and tomato paste and cook for 1 minute. Add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef, beef broth and half the cooked bacon back to pot. Bring to a boil, cover, and transfer to oven. Let cook until beef is very tender, about 2 hours, stirring meat halfway through.

Remove pot from the oven and place on stove over medium heat. In a small bowl, mix corn starch with a tablespoon or more of water to make a slurry, and slowly stir it into the stew. After a few minutes, broth should have thickened slightly into a gravy.

Separately, in a large skillet set over high heat, heat mushrooms in the olive oil with a pinch of salt and pepper. Sauté uncovered and cook, tossing frequently, until mushrooms are well browned, 5 to 7 minutes.

To serve, scatter mushrooms and remaining cooked bacon over stew, then top with parsley. Ideal to serve atop mashed potatoes or polenta. Enjoy!