GHDS Diversity & Inclusion - International Recipe of the Month

The GHDS Diversity and Inclusion Committee is pleased to feature “something New and Tasty” for our ongoing initiative. Here, we feature our July Recipe of the Month that you can try in your own kitchen!

In the United States, July is designated as National French-American Heritage Month and was established to honor the significant contributions made to the country by people of French descent. French chefs and restaurants bolstered the popularity of French cuisine and made the first yeast breads in North America while bringing technical farming skills that vastly improved American rice and wines. 

The following recipe featured is French beef stew. French beef stew is an easy version of the classic bourguignon recipe.  Beef bourguignon is a classic French dish, first brought to the consciousness of American cooks from the Grand Dame of America’s Culinary heritage, Julia Child. For more on the origins of this dish, click here

Please view the recipe below.

FRENCH BEEF STEW (BOURGUIGNON)

Prep Time: 30 minutes  - Cook Time: 4 hours 30 minutes - Total Time: 5 hours - Servings: 6 servings
To access original recipe, click here

Ingredients

  • 8 oz pancetta or bacon lardons 
  • 2 tbsp olive oil
  • 3 lbs lean stew beef (See Note 1)
  • 3 tbsp all purpose flour
  • 1/2 tsp salt and pepper
  • 1 onion sliced
  • 1 shallot large, diced
  • 3 cloves garlic diced
  • 5 sprigs of thyme tied
  • 2 tbsp tomato paste
  • 1 bottle red wine (750ml)
  • 2 cups beef stock
  • 3 bay leaf
  • 30 Cipollini onions
  • 1 lb Crimini mushrooms



Bourguignon






































 Instructions
  • Preheat oven to 325°F.
  • Cut the pancetta into small bite size cubes and beef into 2-inch cubes. Set aside.
  • Heat a cast iron skillet or casserole pot and render the pancetta low and slow over medium heat. Remove browned pancetta and set aside.
  • Add 2-inch beef cubes to rendered pancetta fat and brown on all sides. Season with kosher salt and fresh cracked black pepper. Set aside.
  • Add olive oil to pan and sauté the sliced onion until golden in color then add the diced shallot and crushed garlic. Cook for several minutes.
  • With spoon scrape up all the little bits on the bottom of the pan from the pancetta and beef.
  • Next, add the browned pancetta and beef, sprinkle with flour and stir, cooking for several minutes. Add the tomato paste and stir to mix in.
  • Pour the red wine and beef stock in mixing thoroughly. Place the bay leaves and tied thyme bundle in the pot and stir. Cover and place in oven to bake for 2 hours.
  • After 2 hours check liquid and if more is need to just cover meat then add beef stock. At this point add the mushrooms and onions to the pot and stir to mix in. Cover and continue to bake for 2 1/2 more hours.
  • When time is up remove from oven, remove thyme bundle and stir. Serve with your choice of potato, rice or over pasta. Garnish with fresh chopped parsley.

    Notes:
  1. The best cuts of beef for stew are from either the front shoulder or the rear. These will be a little tougher and lend well to slow cooking where the connective tissue breaks down for tender meat. It’s less expensive as well.
  2. These are the specific cuts to look for. Any of them can be used for French beef stew:
     
    Beef Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck, Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast and Top Round






























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