One-Pot Wonders

Beef Stew Bourguignon

May 11, 2020
Photo by Brian Coppola
Author Notes

Inspired by traditional Beef Bourguignon, the recipe I drew from was one from Bon Appetit that they called “Beef and Bacon Stew.” I diced sweet onions instead of using halved red onions, I used tahini paste instead of miso, and arrowroot instead of flour, and I used slightly more meat and carrots. I used a combination of beef broth and Merlot instead of only wine. I used the Coppola Merlot (and not for the obvious reason) because it is low acid. The Bon Appetit recipe does not include mushrooms, and I hate those fungi, so there are none of them in here. No tomato paste, either. Unlike the Bourguignon, this is a stew through and through, with everything cooked together the whole time. There is no question that the reduced wine gives an incredibly deep flavor to this. I broke in my new 5 qt. Calphalon Dutch Oven with this. The original recipe (includes video):

https://www.bonappetit...

VERSION 2: 4 # chuck (the leaner the better, I trimmed it well); 1 # bacon; 6 T butter; 2 x 6 oz bags of baby carrots instead of cutting larger ones; 3 x 15 oz cans of no-salt black beans, drained, added with the meat; no tahini (I don't think it added anything); more wine and more broth instead of water

Brian Coppola

  • Prep time 1 hour 30 minutes
  • Cook time 3 hours
  • Serves 4-6
Ingredients
  • 3 pounds boneless chuck, cut into 1-2 inch cubes, trimmed and coated with black pepper
  • 3/4 pound slab bacon, cut into 1 inch pieces
  • 3 Vidalia onions, large dice
  • 4 medium fresh carrots, diagonal cut pieces, about 3-4 inches (thicker carrots halved first)
  • 1 bud (about 12 cloves) garlic, sliced thin
  • 2-3 cups red wine (Coppola Merlot)
  • 1 cup no salt-added beef broth
  • 2 tablespoons butter
  • 3 tablespoons arrowroot
  • 1 tablespoon rosemary leaves
  • 1 tablespoon thyme leaves
  • 4 tablespoons black pepper
  • 3 tablespoons Tahini
  • 2-3 cups water
In This Recipe
Directions
  1. Add the bacon to the cold Dutch Oven on the stovetop. Heat over medium until the bacon is crispy. Used a slotted spoon to remove and reserve the bacon.
  2. Increase the heat to medium high. Immediately place half the beef into the hot bacon fat (one layer), dust generously with more pepper and cover for 5-7 minutes, then toss and cook for another 5-7 minutes. Get a good sear on the meat. Remove to the bowl with the bacon, repeat with the other half of the meat.
  3. Pour off the fat and pepper (to cool and discard). Wipe down the pot, lower the heat to medium, and add some EVOO.
  4. Lightly caramelize the onions in EVOO over medium heat. Take your time. The onions should get pasty and nicely browned. Do not overheat.
  5. Preheat oven to 300F.
  6. When the onions are done, clear out a spot in the center of the pot and add the butter and then the garlic. Heat and mix for a minute or two.
  7. Add the carrots, heat and mix for a minute or two.
  8. Add the arrowroot and herbs and tahini, mix thoroughly with heating. Combine with 2 cups of wine and simmer to remove the alcohol.
  9. Add the meats, broth and water, mix well, cover and place in the oven for 2 hours. Stir after an hour.
  10. If the volume is getting low, add some more wine and water. Cook uncovered for 1 hour.
  11. I eat this as is.

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