Beef Bourguignon

We fared through Hurricane Sandy better than most. We were fortunate to be in a position to give out more assistance than we needed to ask for. Post Sandy, we are feeling a greater sense of gratitude for our family and friends. A renewed understand of what is truly important. 

Food is not only important for sustenance but also for creating memories. Only 10 days later, we were fortunate to be at the point of “back to normal.” I will always remember that we wanted to envelop ourselves in a meal that was hearty, warm and comforting.  Because it was a weekend and we had some time on our hands, we made Beef Bourguinon.  (Promise that the next time we make it, I’ll take step-by-step pictures!)

Sauteed mushrooms & pearl onions
Beef Bourguinon


Beef Bourguinon

Adapted from Ina Garten’s Beef Bourguinon


1 tablespoon good olive oil
4 ounces pancetta
3 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Bourbon
1 (750 ml.) bottle good dry red wine (we used Pinot Noir)
2 cups chicken stock (or beef broth)
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour (or GF AP flour)
1 pound frozen pearl onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:
1 1/2 pounds of new potatoes. Boiled until fork tender.



Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the pancetta and cook over medium heat for 10 minutes, stirring occasionally, until the pancetta browns and releases fat. Remove the pancetta with a slotted spoon to a paper towel lined bowl.  Reserve.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In single-layered batches, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to a plate. Continue searing until all the beef is browned. Set aside.

Toss the carrots, sliced 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. Add the Bourbon, stand back, and ignite with a match to burn off the alcohol. Put the meat 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 place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.

In a separate pan, saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned.  Add the frozen pearl onions and heat through. Add mushrooms and pearl onions to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 20 minutes. Season to taste.

To serve, place two or three new potatoes on a plate.  Ladle the Beef Bourguinon over the top. Enjoy!

Eat, Drink & Be Yummy!

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