No one does Beef Bourguignon like Julia Childs, and Greg followed her recipe to make staff dinner this week using the beautiful beef chuck roast we have from Tilldale Farm. Bacon, red wine, root vegetables, herbs and plenty of time in the oven elevate the chuck roast to a decadent stew that can be served over mashed potatoes or buttered pasta. Begin by simmering six strips of chopped bacon in four cups of water for ten minutes and then drain and pat dry. In a Dutch oven, sauté the bacon, while you heat your oven up to 450 degrees. Set the bacon aside and then sear your beef (cut into two inch chunks) on each side. Set the beef aside, and then sauté a few large carrots and onion before adding the beef and bacon back in and seasoning with a bit of flour, salt and pepper. Place the Dutch oven in the oven for four minutes; take it out and toss everything together and then repeat. Take the Dutch oven out and reduce the oven temperature to 325. Add three cups of wine, three cups of beef stock, two cloves of garlic, a half teaspoon of dried thyme and a tablespoon of tomato paste. Bring the pot to a simmer and then place in the oven for four or more hours until the beef is tender. When you’re nearing completion, sauté some onions and mushrooms in three tablespoons of butter and a half cup of broth for five to ten minutes until tender. Lastly, you will drain the beef stew and cook down that sauce for about ten minutes. When ready to eat, serve your beef over mashed potatoes, followed by the onions and mushrooms and topped with the sauce. Bon Appetit!
