The recipe that started it all…
This is a one pot kind of meal, so this is a good time to break out a pan that transports easily from stovetop to oven and vice versa. I would suggest prepping your ingredients in advance to keep the process running smoothly! Suggested pairings include buttered noodles, peas and either Dijon mushrooms or balsamic glazed pearl onions.
- 2 slices of bacon, sliced thinly
- 1/2lb beef stew meat
- 1½ tablespoon butter
- 1 tablespoon Extra Virgin Olive Oil
- 2 carrots, peeled and cut into ½" coins
- 1/4 yellow onion, diced
- 1 clove of garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup + 2 tablespoons (roughly 1/2 a demi-bottle) of a full-bodied red wine (I used a Cavit Merlot)
- 1/2 - 1 teaspoon of Better than Bouillon Beef Base, to taste
- 1/4 - 1/2 cup of beef stock
- 1 teaspoon tomato paste
- 2 sprigs of thyme
- 1 bay leaf
- Salt & pepper, to taste
- Preheat the oven to 450°.
- Wash the beef stew meat and dry with paper towels. Trim the pieces small bite-sized pieces. Wrap in the paper towels and set aside. Note: If you know your Julia Child, then you know this step is important. Drying out the meat will help the pieces brown.
- In a medium saucepan that moves from stovetop to oven (I suggest Le Creuset), fry the bacon until golden brown and crispy. Set aside on paper towels to drain.
- Using the bacon grease, fry the beef stew meat in small batches, leaving enough room in between each piece to ensure that they brown. Don't crowd the meat! This will also help it brown. Add the browned meat to the bacon and set aside on paper towels to drain.
- Add the onion, carrot, garlic, butter and EVOO to the pan. Season the vegetables with salt and pepper. Cook over medium heat until the vegetables are softened.
- Return the bacon and stew meat to the pan stirring to combine with the vegetables. Add the flour stirring to coat the meat evenly. Place the pan in a 450° oven. Bake for 2-4 minutes. Stir to turn the meat and continue baking for 2-4 minutes. This will help give the meat a nice crispy coating. Remove the pan from the oven and return it to the stovetop.
- Decrease the oven's heat from 450° to 325°.
- Meanwhile, over medium heat, stir in the red wine, Better than Bouillon Beef Base, tomato paste, thyme, bay leaf and just enough beef stock to cover the meat. Season with salt and pepper. Bring to a simmer, cover and then return to a 325° preheated oven.
- Cover and bake at 325° for 1 hour. Give it a stir at the halfway mark to ensure the Burgundy cooks evenly.
Note to Chef: Baking times will vary based on the size of your pan. In general, the wider the base of the pan, the shorter the cooking time. As a point of reference, I used a 2 1/4 qt Le Creuset saucepan when making this recipe and determining the baking time.