What's For Lunch Honey? | Experience Your Senses
What's For Lunch Honey? | Experience Your Senses
Serves 6 to 8
1.75 kg boneless beef chuck roast, cut into 5-6cm cubes
Salt & freshly cracked pepper
All-purpose flour
1 tablespoon olive oil
185g pancetta , cut into stiprs or pieces
1 carrot, sliced
1 parsnip, sliced
1 yellow onion, chopped
750 ml good, robust red wine
2 cloves garlic, crushed
several sprigs thyme
1 bay leaf
1 tablespoon tomato paste
3 tablespoons butter + more
500 g mushrooms >> I prefer chanterelles
25 to 30 pearl onions
Sprinkle beef with 1/2 teaspoon salt and pepper. Spread some flour on a large plate and lightly coat the cubes with the flour, shaking off the excess.
In a large, heavy pot, heat oil over low heat. Add the pancetta and cook until crisp and golden, 4-5- minutes.
Using a slotted spoon remove the pancetta. Leave the fat in the pot and raise the heat to medium-high. Sear the beef in batches until browned, 5 minutes. Transfer to the bowl with the pancetta.
Add carrot, parsnip, onion cook until browned - approx. 5 minutes. Transfer to the bowl with pancetta and meat.
Reduce heat, pour wine and stir to scrape up any browned bits stuck to the pot bottom.
Add pancetta, vegetables, onions, garlic, thyme, bay leaf, and tomato paste. Season with salt and pepper and bring to a simmer.
Reduce heat, cover and cook until beef is tender. This should take approx. 2.5 hours.
In a frying pan, melt 3 tablespoons butter over medium heat and sauté till lightly browned, about 4 to 5 minutes. Transfer to a bowl. If using chanterelles, the cooking time would be less - just enough to cook them through. Handle these with care as they are fairly delicate.
After the beef has cooked for about 2.5 hours add the pearl onions to the pot and continue to cook until the beef is fork tender. This can take up to another hour.
Add the chanterelles in the last 30 minutes. The bourguignon should be thick and meaty in consistency.
Serve this with buttered noodles and a green salad.