Friday, November 9, 2012

beef bourguignon, a delicious meal for the cold winter months and easy to make.
photos: melina hammer, foodstyling: paul lowe

serves 4

2 tablespoons butter
1 tablespoon olive oil
2 pounds (1kg) chuck beef, cut into 1-inch (2,5cm) cubes
salt and pepper, to taste
2 carrots, peeled and chopped
10 shallots, peeld and cut in half
6 garlic gloves, whole
1/2 cup (250gr) pancetta, diced
2 cups (450ml) beef broth
1 tablespoon tomato paste
1 large can chopped tomatoes, without juice
3/4 bottle of good dry red wine
1 bay leaf
15 black peppercorns
fresh parsley, for garnish

melt the butter and oil in a large saucepan. 
brown the meat on all sides and season well with salt and pepper; set aside. 
add carrots, shallots, garlic and pancetta and saute until the onions becomes a little soft, about 6 to 7 minutes.
add the broth and scrape the bottom of the saucepan (for added flavor).
add the meat, tomato paste, chopped tomatoes, red wine, bay leaf and peppercorns.
cover and let the stew simmer for at least 4 to 5 hours; stirring every 15 minutes.
serve with fresh parsley on top; accompany with a green salad and some good country-style bread.

this stew gets even better if you make it one day in advance; it's gets thicker and the flavors become richer.

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