Editor's note: The following recipe was mentioned in the "Red meat revisited" article (page 18) that appeared in the March 2009 issue of Chef Educator Today.
Beef Bourguignonne Chef Will Bohmann, New England Culinary Institute, Montpelier, Vt., www.neci.edu
2 lb. beef stew meat (beef chuck) cut into 1 1/2-2” cubes
4 T. butter
2 oz. smoked bacon or pork lardons, diced
2 carrots, medium dice
4 plum tomatoes, concassé
2 c. red wine
2 c. veal or beef stock
2 c. mushrooms, quartered
1 c. fresh pearl onions
Salt and pepper, as needed
4 sprigs fresh thyme
Method (1) Dice pork lardons or bacon, and render in a heavy-bottomed rondo with butter. When lardons begin to brown, remove them with a spoon. (2) In small batches, season and sear beef stew meat (beef chuck) in remaining fat left in the rondo. (3) Remove meat when browned on all sides. Add carrots to deglaze the pan. When slightly caramelized, add rough chopped tomatoes, and cook until they begin to thicken and glaze on the bottom of the pot. (4) Return meat and lardons to the pot; add red wine, and reduce for 5 minutes. (5) Add veal stock or beef stock. Cover, and simmer over low heat for 2 hours or until tender. (6) Shortly before serving, in a small sauté pan add butter, sauté quartered mushrooms and onions until evenly caramelized and tender. Reserve. (7) Adjust seasoning of stew, and incorporate mushrooms and onions. Season with fresh thyme. If a thicker sauce is necessary, remove and reserve tender meat. Bring sauce in rondo to a boil, and thicken using beurre manié. Add meat back to thickened sauce. (8) Serve over a bowl of egg noodles or fresh cut pappardelle.
