Beef Bourguignon

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Ingredients

1 tbs. olive oil

6 oz. pancetta (cubed)

2 lbs. chuck roll (2 in. cubes)

1 large carrot (1/2 in. thick rounds)

4 cloves garlic (minced)

¼ tsp. salt

Pinch black pepper

1 cup flour

12 pearl onions

3 cups beef stock

2 cups red wine

1 cup marinara

3 sprigs thyme

3 sprigs rosemary

2 bay leaves

1 lb. button mushroom. (halved)

1 tbs. chopped parsley (for garnish)

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Directions

1. Start by tying the herbs together with butchers’ twine creating an herb bundle (bouquet garni) and set aside.

2. Heat a heavy bottom pot or a Dutch oven on medium heat.

3. Add the pancetta to the pot and cook until the fat starts to render.

4. Add the mushrooms and pearl onions and cook for 2 to 3 minutes then remove from pot and set aside.

5. Place the flour in a bowl and season with salt and pepper.

6. Add the beef cubes to the bowl with the flour and toss until it is fully coated.

7. Add the oil to the pot and sear the beef making sure not to overcrowd. This will need to be done in small batches.

8. Once all the meat is seared, remove it from the pot and set aside.

9. Add the carrots and garlic to the pot and cook for one minute while mixing, making sure not to burn the garlic.

10. Deglaze the pot by adding the red wine and scraping off the fond with a wooden spoon and let simmer for one minute.

11. Next add the beef stock, marinara and bring to a simmer.

12. Add the beef to the pot and stir. The meat should be fully submerged in liquid at this point.

13. Top with the herb bundle, cover tightly and place in a 350-degree oven for three hours.

14. Remove from oven, discard the herb bundle and stir in the pancetta onions and mushrooms.

15. Garnish with chopped parsley.