Beef Bourguignon

Ingredients

• 6 tablespoons extra virgin olive oil, divided use, plus more as needed
• 2 thick slices of bacon, cut into small pieces
• 12 pearl onions, peeled
• 6 shallots, peeled and halved
• 1 pound cremini (“baby bella”) mushrooms, rinsed, trimmed as needed, and halved
• 2 to 3 tablespoons white whole-wheat flour or unbleached all-purpose flour
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds “petit beef filet” or beef shoulder steak, cut into 1 1/2-inch cubes
• 1/4 cup cognac or brandy
• 1/4 cup dry red wine
• 1/4 cup Condimento Bianco Timo
• 3 cups homemade or low-sodium store-bought beef stock
• 1/2 cup Dijon mustard
• 4 tablespoons grainy mustard
• 6 large carrots, peeled, trimmed, and cut into 3-inch pieces

Directions

Step 1

Heat a Dutch oven or stockpot over medium heat. When hot, add 1 tablespoon of olive oil and the bacon; cook until the bacon is crisp. Use a slotted spoon to transfer the bacon to a small bowl. Sauté the onions and shallots in the fat until tender, about 15 minutes. Use the slotted spoon to transfer them to a large bowl. Add another tablespoon of oil to the pot and sauté the mushrooms just until they soften, then transfer them to the bowl with the bacon. Leave the pot on the stove.

Step 2

In a clean bowl, whisk together 2 tablespoons of the flour, salt, and pepper. Pat the beef cubes dry with paper towels and add them to the flour bowl, coating them well (use the third tablespoon if needed). Reheat the pot if necessary, then add 2 more tablespoons olive oil and the beef; cook in two to three batches, as needed, to avoid crowding. (Add 1 to 2 more tablespoons oil with each batch as needed.) Brown the beef cubes on all sides, using tongs to turn them, then transfer them to the bowl with the onions and shallots.

Step 3

Pour the cognac or brandy, wine, and vinegar into the pot to deglaze it, using a silicone spatula to get up all the bits of fond from the bottom of the pan. Whisk in the beef stock and both mustards. Add back the onions, shallots, and beef and reduce the heat to a simmer. Add the carrots and cook, partially covered, for about 2 hours. To finish, add back the mushrooms and the bacon bits and heat through.