Please enjoy this classic bourguignon, featuring fingerling potatoes, wild mushrooms, baby carrots and everyone’s favorite: bacon. We suggest pairing this comforting entree with your May 2021 wine club selection, our 2017 Premier Cru Red Blend. Cheers!
- ¼ cup olive oil
- 3 Tablespoons unsalted butter
- 3 pounds boneless beef cheeks or short ribs, cut into 2 inch pieces
- Black pepper
- 2 cups All-purpose flour
- ½ cup leeks, cleaned very well, sliced
- 1 cup shallots, sliced
- 2 cloves garlic, smashed
- 1 cup red wine
- 4 sprigs thyme
- 2 bay leaves
- 1 quart beef stock
- 9 fingerling potatoes, cleaned and cut in ½
- ½ pound carrots, peeled and sliced
- 1 ½ cups frozen pearl onions
- 1 pound cremini mushrooms, cut in ½
- ¼ pound slab bacon, cut into 24 lardons about ½ inch thick
- Italian parsley, chopped
- Sea salt
- Dijon mustard
- Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
- Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
- Once all of the meat has been browned, add some fresh oil and add the leeks, shallots, and garlic. Caramelize well.
- Deglaze with the red wine and, using a wooden spoon, scrape the brown bits that stick to the bottom of the pan. Add the herbs, browned meat, and beef stock.
- Bring to a boil, then reduce the heat and cook, uncovered, for about 20 minutes, until the liquid starts to thicken. Cover and cook on low, for 2 - 2 ½ hours.
- After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper and remove the thyme sprigs and bay leaves
- Preheat the oven to 350 degrees Fahrenheit.
- Spread the lardons on a nonstick sheet tray and place in the oven.
- After about 10 minutes, stir and return to the oven for another 5-10 minutes, or until browned.
- Remove from the oven and drain. Reserve until ready to serve.
Finish & Garnish:
- To serve, place the stew in a bowl, garnish with parsley, drizzle with olive oil.
- Distribute the lardons among the bowls and sprinkle with a little maldon.
- Serve with dijon.