Italian Beef Bourguignon

Ingredients

This Italian version of Beef Bourguignon uses Italian herbs such as rosemary, thyme, and oregano instead of the traditional French herbs. Additionally, pancetta is used instead of bacon, and the dish is served over creamy polenta instead of mashed potatoes. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 pounds (900g) beef chuck, cut into 2-inch cubes 2 pounds (900g) beef chuck, cut into 2-inch cubes
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 4 ounces (113g) pancetta, diced 4 ounces (113g) pancetta, diced
• 1 onion, chopped 1 onion, chopped
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 2 cups (470ml) red wine 2 cups (470ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 tablespoon (15ml) chopped fresh rosemary 1 tablespoon (15ml) chopped fresh rosemary
• 1 tablespoon (15ml) chopped fresh thyme 1 tablespoon (15ml) chopped fresh thyme
• 1 tablespoon (15ml) chopped fresh oregano 1 tablespoon (15ml) chopped fresh oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup (60ml) chopped fresh parsley 1/4 cup (60ml) chopped fresh parsley
• Creamy polenta, for serving Creamy polenta, for serving

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g / 12g
• Carbohydrates (total, sugars): 8g / 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat oven to 350°F (175°C).
2. 2.
   In a large Dutch oven, heat olive oil over medium-high heat. Add pancetta and cook until crispy, about 5 minutes.
3. 3.
   Add beef and cook until browned on all sides, about 5 minutes. Remove beef and pancetta from the pot and set aside.
4. 4.
   Add onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
5. 5.
   Add tomato paste and cook for 1 minute.
6. 6.
   Add red wine, beef broth, bay leaves, rosemary, thyme, oregano, salt, and pepper. Bring to a simmer.
7. 7.
   Return beef and pancetta to the pot and cover with a lid.
8. 8.
   Transfer the pot to the oven and cook for 2-3 hours, or until the beef is tender.
9. 9.
   Remove from the oven and stir in chopped parsley.
10. 10.
    Serve over creamy polenta.

Treat your ingredients with care...

• Beef chuck — For the best results, use beef chuck that is well-marbled and has a good amount of fat. This will ensure that the meat stays tender and juicy during cooking.
• Red wine — Use a good quality red wine that you would also enjoy drinking. A full-bodied wine such as Cabernet Sauvignon or Merlot works well in this recipe.
• Pancetta — If you can't find pancetta, you can substitute with bacon.

Tips & Tricks

• For a deeper flavor, marinate the beef in red wine overnight before cooking.
• To save time, you can use pre-cut beef stew meat instead of cutting the beef chuck yourself.
• If the stew is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) added at the end of cooking.

Serving advice

Serve the Italian Beef Bourguignon over creamy polenta for a comforting and satisfying meal.

Presentation advice

Garnish the stew with a sprig of fresh rosemary or thyme for a pop of color.