By Amy Currie
- 2 lb Lean stew beef, cubed
- 2 Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 1 Onion, chopped
- 1 Garlic bulb, cut in half
- 2 Bay leaves
- 1 Bottle good quality red wine
- 2 T Unsalted butter
- 2 T Olive oil
- 4 Shallots, diced
- 8 oz Pancetta, diced
- 1 Dijon mustard
- Salt and pepper to taste
This is my grandmothers recipe for classic beef stew or "boeuf bourguignon".
- Place beef, carrots, celery, onion, garlic, bay leaves and wine in a large zip top bag. Seal and marinate in the fridge overnight. Note: garlic and onions are tossed after marinating, so they can be roughly chopped, unpeeled.
- The next day, place everything in a colander over a bowl to separate the wine from the beef and veggies. Then, separate the beef from the veggies and toss out the onion, garlic and bay leaves.
- Place the beef on paper towels to remove any excess moisture. In a large pot, heat half of the butter and oil and sear half of the beef making sure the pan isn't overcrowded.
- Continue browning the beef and setting it aside. Then, add the shallots and pancetta and cook another few minutes.
- Add mustard to the shallot/pancetta mixture followed by the carrots and celery, the seared beef and the wine from the marinade. Bring to a simmer.
- When the beef is simmering, reduce the heat to low, cover and cook about 2 hours.
- Beef is done when it's fork tender and the sauce is rich and thick. Season to taste with salt and pepper. Serve with crusty bread.