WEATHER ALERT

An air quality health advisory is in effect until 11 p.m. due to multiple wildfires

What's Cooking: Uncle Giuseppe's Marketplace's beef bourguignon

Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make beef bourguignon.

News 12 Staff

Oct 2, 2024, 11:49 AM

Updated 38 days ago

Share:

Ingredients:
  • 1 tbs. olive oil
  • 6 oz. pancetta (cubed)
  • 2 lbs. chuck roll (2 in. cubes)
  • 1 large carrot (1/2 in. thick rounds)
  • 4 cloves garlic (minced)
  • ¼ tsp. salt
  • Pinch black pepper
  • 1 cup flour
  • 12 pearl onions
  • 3 cups beef stock
  • 2 cups red wine
  • 1 cup marinara
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 2 bay leaves
  • 1 lb. button mushroom. (halved)
  • 1 tbs. chopped parsley (for garnish)
Directions:
  • Start by tying the herbs together with butchers’ twine creating an herb bundle (bouquet garni) and set aside.
  • Heat a heavy bottom pot or a Dutch oven on medium heat.
  • Add the pancetta to the pot and cook until the fat starts to render.
  • Add the mushrooms and pearl onions and cook for 2 to 3 minutes then remove from pot and set aside.
  • Place the flour in a bowl and season with salt and pepper.
  • Add the beef cubes to the bowl with the flour and toss until it is fully coated.
  • Add the oil to the pot and sear the beef making sure not to overcrowd. This will need to be done in small batches.
  • Once all the meat is seared, remove it from the pot and set aside.
  • Add the carrots and garlic to the pot and cook for one minute while mixing, making sure not to burn the garlic.
  • Deglaze the pot by adding the red wine and scraping off the fond with a wooden spoon and let simmer for one minute.
  • Next add the beef stock, marinara and bring to a simmer.
  • Add the beef to the pot and stir. The meat should be fully submerged in liquid at this point.
  • Top with the herb bundle, cover tightly and place in a 350-degree oven for three hours.
  • Remove from oven, discard the herb bundle and stir in the pancetta onions and mushrooms.
  • Garnish with chopped parsley.