Boeuf Bourguignon

An old-fashioned beef stew is undoubtedly my favorite winter-time meal. This boeuf Bourguignon or beef Burgundy originates from the very famous wine-producing region of Burgundy, France and is traditionally made with a young red Burgundy wine. The wine distinctly flavors and colors the meat. The aroma is also very enticing, it pefumes the entire kitchen.

For this recipe I used an entire bottle of Louis Jadot Beaujolais-Villages, a wine of the Gamay grape variety from the Beaujolais sub-region of Burgundy. I usually serve the finished stew with the same wine I use in the recipe, but this time I tried another Burgundy wine, a wonderful Pinot Noir from Josephine Dubois. A new wine is always exciting to try.

This stew also features the ingredient of Dijon mustard, a specialty of Dijon, the capital of Burgundy. The mustard is unique in that it is made with wine. Do you see a trend here? I'd like to think that any product that is made or includes wine is the best. I think you will find this recipe to be a comfort food stand-by. Enjoy it with a glass of wine!

Boeuf Bourguignon

4 tablespoons butter
2 tablespoons olive oil
2 pounds good-quality beef, cut into 2-inch pieces
4 ounces pancetta, cut into small pieces
4 shallots, roughly chopped
2 garlic cloves, finely chopped
5 large carrots, cut into chunks
2 large onions, cut into chunks
1 tablespoon cracked black pepper
1 teaspoon sea salt
3 tablespoons Dijon mustard
1/4 teaspoon thyme
2 bay leaves
1 750-ml bottle young red Burgundy wine
10 ounces cremini (baby bella) mushrooms, trimmed of stems and halved

Heat oil and 2 tablespoons butter in a heavy bottomed 6-quart saucepan or Dutch oven. Add beef and cook over high heat until seared on all sides. Remove beef from pan and keep warm.

To the hot pan add pancetta and cook until fat has rendered, about 5 minutes. Add shallots and cook until soft; add garlic. Add carrots and onions and cook for about 5 minutes.

Return beef to pan and season with salt and pepper. Stir in mustard to coat all ingredients. Add thyme and bay leaves. Pour in wine and bring to a gentle boil. Cover with a tight-fitting lid, reduce to a low simmer, and cook for 1-1/2 to 2 hours or until beef is tender.

As the stew is finishing, sauté mushrooms in 2 tablespoons butter for about 5 minutes; add to pan. Cook for an additional 10 minutes uncovered on medium-high to reduce the sauce. Serve with mashed potatoes or boiled potatoes. Yield: 4 to 6 servings.