Chef's Choice: Valentine's Day Easy Beef Burgundy

A Note From the Chef:

This Valentine’s day you don’t have to spend all your time in the kitchen preparing that “romantic dinner”. In fact, my favorite detail about this recipe is that it may be better the next day. Really! So, if you’re the kind of person that loathes spending too much time in the kitchen but, would rather stay home for that romantic evening, this simple, but elegant, this recipe is for you!

For this recipe please do not buy the “Stew Meat” you see in the meat area at your supermarket. Instead, buy Boneless Chuck Roast. You will not be sorry you did. A couple of dollars more makes a big difference.

Easy Beef Burgundy
(Classic Boeuf Bourguignon made simply with your crockpot or new-fangled Instapot)

INGREDIENTS:

• 6 slices thick-cut bacon
• 3lb Chuck Roast, cubed 1” (Don’t go smaller)
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper (or coarse ground)
• 1lb crimini mushrooms, sliced ½” thick (these have more flavor than white buttons)
• 3 carrots, peeled, 1” chunks (same size as the meat.)
• 4 cups beef broth
• 3 tablespoons tomato paste
• 3 garlic cloves, minced (like garlic? Add more. 😊)
• 7-8  fresh thyme stalks, tied together
• 2 bay leaves
• 1/2lb pearl onion, peeled
• 1 cup dry red wine
• 2 tablespoon unsalted butter*, room temperature
• 2 tablespoon flour*

DIRECTIONS

1. Using a heavy-bottomed sauté pan, slowly render the bacon until it’s crispy and remove from pan. Cast iron pan is best here.
2. Season the beef very well with half the salt and pepper.
3. Add beef to the skillet and brown nicely. (Don’t overcrowd the pan or the meat will boil and not sear. And, once you’ve put the meat in the pan, don’t touch it for a couple of minutes. Allow the meat to caramelize.) Brown the meat 5 minutes or so on each side.
4. Remove beef from pan.
5. Lower the heat to medium-high on the pan and add the mushrooms and season with a little more salt. Again, don’t touch the mushrooms. Allow them to caramelize. After three minutes, stir and cook another three minutes.
6. Turn your crockpot on to low heat.
7. Add all ingredients except the butter and flour to the crockpot.
8. Stir Ingredients to incorporate and cover lid.
9. Cook 7 hours. (Exact time will vary. You want the meat to be fork-tender.)
10. Mix the butter and flour together in a small bowl. This will become a classical French thickener called Buerre Maniè.
11. Add the Buerre Maniè to the pot and stir well to incorporate.
12. Cook another hour or, until thickened.
13.  * If you’re gluten-free, substitute a cornstarch slurry of 3 tablespoon cornstarch a 1 tablespoon cold water to the pot.
14. Optional Garnish: chopped Italian Parsley and fresh thyme