Boeuf Bourguignonne (Beef with Red Wine, Onions, and Mushrooms)

When friends were coming over for dinner for the first time, I wanted something that might impress to cook.  It had been played up to them how much I love to cook, so I didn't want to disappoint!  French came to mind.  I read through some of an Elizabeth David cookbook that I had gotten for Christmas a year or two ago.  

First, it must be noted....I loved reading through Elizabeth David's recipes!!  It reads with an attitude of instruction, mixed with stories of where she learned all these things and a little bit of a "you should feel your way through cooking rather than follow what I say strictly."  If a cookbook can be edgy, it read like an edgier Julia Child cookbook.

Boeuf Bourguignonne was the winner!  I liked the idea of cooking it.  Julia Child's version requires cooking the beef in one pan, the onions in a separate dish, and the mushrooms in another one as well.  Then you combine it all toward the end.  The beauty of this recipe was that everything cooked in the same dish!  I felt like I could repeat this one for my family on a random day.  Definitely worth trying!

The beef cut into chunks and then marinated for 5-6 hours.  

Ah, the beauty of this recipe, one pot for the entire dish

The meat was so tender.  Fall apart wonderful.  Full of flavor.  This picture makes me want to cook it again soon!

- 2 lb beef round (or chuck, just add extra 30-45 min to the cook time) or pre-cut at the store beef stew meat
- a large onion
- thyme
- parsley
- bay leaves
- 2 tbsp olive oil
- 2/3 cup red wine

- 1 tbsp butter
- 4 oz pancetta (I found this pre-diced in the deli section of the store)
- a dozen or so small whole onions
- 1 tbsp flour
- 1 1/3 cups meat stock
- clove of garlic
- 1/2 lb small mushrooms

Cut the meat into slices about 2 1/2 in square and 1/4 inch thick.  Season with salt and pepper, cover with large sliced onion, herbs, olive oil and red wine.  Leave to marinate for 5-6 hours.

Put a good tablespoon of butter into a heavy stewing-pan of about 2.5 quarts capacity.  In this melt the pancetta, cut into 1/4-in-thick match-length strips.  Add the whole peeled small onions, and let them brown, turning them over frequently and keeping the heat low.  Take out the pancetta when its fat becomes transparent, and remove the onions when they are nicely colored.  Set them aside with the pancetta.

Now put into the fat the drained and dried pieces of meat and brown the quickly on each side.  Sprinkle them with the flour, shaking the pan so that the flour amalgamates with the fat and absorbs it.  Pour over the strained marinade.  Let it bubble half a minute; add the stock.  Put in a clove of garlic and a bouquet of thyme, parsley and bay leaf tied with a thread.  Cover the pan with a close-fitting lid and let it barely simmer on top of the stove for about 2 hours.

Now add the pancetta and onions, and the whole mushrooms washed but not peeled and already cooked in butter or fat for a minute or so to rid them of some of their moisture.  Cook the stew for another half hour.  Remove the bouquet and garlic before serving.  (There should be enough for 4-6 people.)

Absolutely worth adding to the hosting or family meal rotation!