Boeuf Bourguignon

Method

1. Cut the pancetta into small cubes.
2. Heat a little olive oil in a large pan, add the pancetta cubes and a pinch of salt, and sauté until they render their fat and become golden.
3. Cut the onions into halves or quarters (if using small borettane onions, leave them whole). Add the onions to the pan with the pancetta and cook until softened and lightly colored.
4. Clean the mushrooms by trimming the dirt end and wiping them with a paper towel. Cut them into quarters. In a separate non-stick pan, heat a little oil and a clove of crushed garlic, add the mushrooms, then a knob of butter and salt. Sauté until golden and cooked through. Set aside.
5. Remove the pancetta and onions from the first pan, leaving the cooking fat behind.
6. Cut the beef (copertina or other braising cut) into large chunks, about 4–5 cm.
7. In the same pan, sear the beef cubes over high heat until well browned on all sides.
8. Return the cooked pancetta and onions to the pan with the beef. Add a pinch of salt and a small knob of butter.
9. Pour in enough red wine (preferably Burgundy Pinot Noir) to almost cover the meat. Optionally add a spoonful of demiglace (or a little water if needed).
10. Bring to a gentle simmer, cover the pan, and cook on low heat for 1½–2 hours, or until the meat is very tender and the sauce is glossy.
11. When the stew is ready, you may remove the meat and whisk in a little extra butter to polish the sauce if desired.
12. Serve hot with crusty bread.