Classic Beef Stew Bourguignon

A traditional French beef stew cooked to perfection with a rich and savory flavor profile.

Ingredients

3	boneless chuck, cut into 1-2 inch cubes, trimmed and coated with black pepper
¾	pound slab bacon, cut into 1 inch pieces
3	Vidalia onions, large dice
4	medium fresh carrots, diagonal cut pieces, about 3-4 inches (thicker carrots halved first)
1	bud (about 12 cloves) garlic, sliced thin
	2-3 cups red wine (Coppola Merlot)
1	cup no salt-added beef broth
2	tablespoons butter
3	tablespoons arrowroot
1	tablespoon rosemary leaves
1	tablespoon thyme leaves
4	tablespoons black pepper
3	tablespoons Tahini
	2-3 cups water

Instructions

• 1. Begin by adding the slab bacon to a cold Dutch Oven on the stovetop. Heat over medium heat until the bacon turns crispy. Use a slotted spoon to remove the bacon and set it aside.
  2. Increase the heat to medium-high. Add half of the prepared beef into the hot bacon fat in a single layer. Dust generously with black pepper, cover, and cook for 5-7 minutes. Then, toss and continue cooking for another 5-7 minutes until a good sear forms on the meat. Transfer the seared beef to the bowl with the bacon and repeat the process with the remaining beef.
  3. Pour off the excess fat and pepper, then wipe down the pot. Lower the heat to medium and add a drizzle of extra virgin olive oil (EVOO).
  4. Slowly caramelize the Vidalia onions in EVOO over medium heat until they turn pasty and nicely browned. Take your time and do not overheat the onions.
  5. Preheat the oven to 300°F (150°C).
  6. Once the onions are caramelized, create a space in the center of the pot and add in the butter followed by the sliced garlic. Heat and stir for a minute or two.
  7. Add the diced fresh carrots and cook for another minute or two.
  8. Incorporate the arrowroot, rosemary, thyme, and Tahini into the pot. Stir thoroughly while heating. Pour in 2 cups of red wine and simmer to remove the alcohol content.
  9. Add the seared meats, beef broth, and water. Mix well, cover the pot, and transfer it to the preheated oven. Let it cook for 2 hours, remembering to stir after the first hour.
  10. If the liquid level reduces significantly, add more wine and water. Cook uncovered for an additional hour.
  11. Serve this classic beef stew bourguignon as is and enjoy!

Jul 19, 2024