Beef Burgundy

Beef burgundy is a deeply comforting dish to have on a cold wintery day. And the beauty of this dish is that you can use almost any cut of beef, and leftovers work just as well, if not better, than fresh meat. For this recipe, I used up the leftover beef I had from the prime rib roast I made for a holiday celebration and added in a few ounces of diced pancetta for extra flavor and savoriness. The dish takes a couple of hours of simmering to let all the flavors meld together, so plan accordingly, but bonus: it fills the house with the most amazingly delicious smells! Serve this with a nice, green salad and some crusty French bread and you're set. A nice cabernet port zinfandel will be a lovely pairing with this rich, warming meal.

Ingredients
  • 1 pound leftover beef (cut into 1" cubes [I used leftover prime rib here, but chuck roast or even leftover steak would also work])
  • 4 ounces diced pancetta
  • 1-2 tbsp olive oil
  • 1 medium onion (diced)
  • 4 large carrots (chopped into 1" cubes)
  • 4 cloves garlic (diced fine)
  • 3 tbsp all-purpose flour
  • 3-4 sprigs fresh thyme (or about 1 tsp dried thyme)
  • 2 bay leaves
  • 3 tbsp tomato paste
  • 500 ml decent dry red wine
  • 2 cups beef broth
  • 1 large Yukon gold potato (cut into 1" chunks)
  • 2-3 ribs celery (cut into 1" chunks)
  • 1/2 tsp black pepper (or more, to taste--I personally like a fair amount of pepper in this dish--just adds a little more warmth to this comforting dish)
  • salt
Instructions
  1. 1
    Pre=heat oven to 450*. In a Dutch oven, heat olive oil until shimmering, but not smoking. Add pancetta and cook for several minutes, stirring frequently to avoid scorching, until pancetta is brown and crispy. Remove cooked pancetta to a paper towel to drain and set aside.
  2. 2
    Add the chopped onion and carrots to the oil and saute until the onions and carrots are soft. Stir frequently to avoid scorching. Add a bit more oil if necessary.
  3. 3
    Add the beef and stir just to coat the meat with the oil and juices. Sprinkle flour over top and stir to coat all ingredients with the flour and oil. Place the pot in the oven, uncovered and let cook for 5-7 minutes.
  4. 4
    Remove and stir mixture. Return to oven for another 5 minutes. Remove from oven and reduce heat to 325*.
  5. 5
    Place the pot on the stove and turn heat to medium-high. Add wine and deglaze the pan by using a wooden spatula to scrape up all the bits and bobs off the bottom of the pan.
  6. 6
    Add tomato paste, thyme leaves, pepper and bay leaves and stir to mix.
  7. 7
    Add beef broth and add pancetta back to pot, making sure there's enough liquid to cover all the ingredients. Stir to mix, cover and place in 325* oven.
  8. 8
    After about an hour, take pot out of oven and add potatoes and celery. Taste for seasoning and add salt and pepper as necessary. Also check for liquid and add a little more beef broth if necessary. Place back in oven. The mixture will continue to thicken a little as it cooks. The final product should be a nice rich, saucy stew.
  9. 9
    Check for doneness of potatoes after another 35-40 minutes. You want the potatoes to be soft, but not mushy.
  10. 10
    Enjoy with a nice crisp, green salad and some crusty French bread.
Note

A nice zinfandel or cabernet would be lovely with this dish.

It is traditional to add mushrooms and pearl onions to this dish. I didn't have them on hand when I made this dish, and it came out great. If you want to add them to your stew, saute them in a little olive oil and add them to the dish about 15 minutes before the potatoes are done.

Read it online: https://thestonesoupcook.com/recipe/beef-burgundy/

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