Rarely do I participate in a recipe contests. It depends on the company it’s put on by and what are the prizes. I am a huge fan of Mimi’s Cafe and I always ready their emails. I came across their contest looking for an American/French comfort food recipe and will be judge by none other than Ellise Pierce! So I dug deep and came up with this recipe for Beef (Beouf) Bourguignon. It;s sort of a cross between Yankee Pot Roast and French Beef Bourguignon. The prizes include a trip to Paris France (which I have never been) and a trip California – both would be amazing. Here are the official rules. I hope you love this recipe as much as I do and wish me luck in the contest.
8 ounces thick-cut pancetta (5 to 6 slices), diced
3 pounds beef chuck roast cut 1-inch cubes
2 cups pinot noir
1 cup water
2 cups pearl onions (frozen is fine)
3 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
2 sprigs fresh thyme
1 bay leaf
1 cup low sodium beef broth,
1 pound mushrooms, sliced
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 325°.
Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally.
Increase heat to medium-high. Add beef to pan; sprinkle with salt and pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine, water and broth- bring to a boil, scraping pan to loosen fond. Add carrot, celery, mushrooms, thyme, bay leaf, tomato paste, onion, and bring to a boil. Add beef back to Dutch oven, cover and bake at 325° for 2 1/2 hours or until beef is tender. Discard bay leaf before serving,
Garnish with fresh chopped parsley and serve on mashed potatoes alongside a crusty baguette.