Bœuf Bourguignon Recipe

Name: The Guilds Bœuf Bourguignon Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: French
Ingredients: 2 pounds Beef chuck; 4 cups Red wine; 1 cup Pearl onions; 2 medium Carrot; 4 medium Potatoes; 4 ounces Pancetta; 1 bunch Fresh herbs (thyme, bay leaf, parsley); 1 cup All-purpose flour; 1 cup Milk; 3 large Eggs; 4 tablespoons Butter; 1 tsp Salt

Inspired by The Guild

Time4h

Serves6

red wine, pearl onions, carrot, potatoes, pancetta crisps, fresh herbs, Dutch baby

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Wine Spectator Award of Excellence 2020

rich · savory · herbal

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Ingredients

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Main Ingredients

2 pounds Beef chuck

4 cups Red wine

1 cup Pearl onions

2 medium Carrot

4 medium Potatoes

4 ounces Pancetta

1 bunch Fresh herbs (thyme, bay leaf, parsley)

For the Dutch Baby

1 cup 00 bread flour

1 cup Milk

3 large Eggs

4 tablespoons Butter

1 tsp Celtic sea salt

Method

Preparing the Bœuf Bourguignon

Sear the Beef

In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Cut the beef chuck into 2-inch cubes and season with salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside.

Cook the Pancetta

In the same pot, add the pancetta and cook until crispy. Remove and drain on paper towels.

Sauté Vegetables

Add pearl onions, diced carrots, and potatoes to the pot. Sauté for about 5-7 minutes until the vegetables are slightly softened.

Deglaze

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer.

Combine Ingredients

Return the beef and pancetta to the pot. Add fresh herbs, cover, and simmer on low heat for 2-3 hours until the beef is tender.

Making the Dutch Baby

Preheat Oven

Preheat your oven to 425°F (220°C).

Mix Batter

In a mixing bowl, whisk together flour, milk, eggs, and salt until smooth.

Bake

In a cast iron skillet, melt the butter over medium heat. Once melted, pour in the batter and transfer to the preheated oven. Bake for 20-25 minutes until puffed and golden.