Beef Bourguignon Classic Stew
5 slices bacon, cut into ½ inch pieces
5 pounds beef cheeks or beef chuck
2 teaspoons salt
1 teaspoon pepper
3 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
3 onions, sliced
½ cup parsley, chopped
2 tablespoons fresh ginger, chopped
3 4” pieces lemongrass, smashed
Zest of 1 orange
14 ounces diced tomatoes
2 tablespoons brown sugar
1 tablespoon tomato paste
2 cups red wine
3 cups beef stock
1 cup asparagus tips, steamed
1 cup cherry tomatoes
2 tablespoons chives, roughly chopped
- Preheat oven to 375°F.
- In a 5-quart casserole pan over high heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels.
- Season beef cheeks with salt and pepper and sear in bacon fat, 2-3 minutes on each side, or until golden brown. If using beef chuck, cut into 2-inch pieces prior to searing.
- Remove beef from pan.
- Add the garlic, carrots, celery, onions, parsley, and ginger to the remaining bacon fat, and cook for 2-3 minutes.
- Add meat back to pan with vegetables.
- Add lemongrass, orange zest, tomatoes, brown sugar, tomato paste, red wine, and beef stock. Meat should be completely covered with liquid.
- Bring stew to a simmer, cover, and cook in preheated oven for 3 ½ to 4 hours, or until meat is tender.
- Carefully remove the beef from the stew.
- With a strainer on top of a bowl, strain the vegetables out of the liquid, and return the braising liquid to the pan.
- Add the beef cheeks, bacon, asparagus, and cherry tomatoes back into the braising liquid, and cook on low for 5 minutes, or until the ingredients are heated throughout.
- Garnish the stew with chives, and serve family style – right out of the casserole dish!
Secrets of a Chef:
- Use the back of your knife to smash each lemongrass piece 4 or 5 times. This will help the lemongrass to release more flavor.
- Serving this dish out of the heavy casserole dish will help it to stay hot while on the table.
- Ask your butcher about beef cheeks. They become deliciously tender when slow-cooked.