- Prep time 1 hour 30 minutes
- Cook time 3 hours
- Serves 4-6
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):
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
boneless chuck, cut into 1-2 inch cubes, trimmed and coated with black pepper
slab bacon, cut into 1 inch pieces
Vidalia onions, large dice
medium fresh carrots, diagonal cut pieces, about 3-4 inches (thicker carrots halved first)
bud (about 12 cloves) garlic, sliced thin
red wine (Coppola Merlot)
no salt-added beef broth
- 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.
- 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.
- Pour off the fat and pepper (to cool and discard). Wipe down the pot, lower the heat to medium, and add some EVOO.
- Lightly caramelize the onions in EVOO over medium heat. Take your time. The onions should get pasty and nicely browned. Do not overheat.
- Preheat oven to 300F.
- 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.
- Add the carrots, heat and mix for a minute or two.
- Add the arrowroot and herbs and tahini, mix thoroughly with heating. Combine with 2 cups of wine and simmer to remove the alcohol.
- Add the meats, broth and water, mix well, cover and place in the oven for 2 hours. Stir after an hour.
- If the volume is getting low, add some more wine and water. Cook uncovered for 1 hour.
- I eat this as is.