Estouffade de Bœuf Bourguignonne

Estouffade de Bœuf Bourguignonne, or simply Beef bourguignon is a traditional French dish which was previously a peasant food. It was made as a ways to tenderize cuts of meat that would have been too tough to cook otherwise.

From the Burgundy region of France, it is typically braised in Burgundy red wine. For some reason, I do not have reactions to wines from France; I like to use Syrahs, wines from Burgundy, or Côtes du Rhône. Thanks, Trader Joe's for providing cheap French wines perfect for cooking (and drinking!)

The original meaning of Estouffade was a type of rich, brown stock made by Auguste Escoffier. It was used as a base for other sauces, ragouts, and/or braises. The technique includes marinating meat in red wine, searing, then braising in a tightly covered pan. The modern meaning of Estouffade is simply braising.

My recipe of Estouffade de Bœuf Bourguignonne is a "cliff notes" version. I've cut down a few steps to make it a faster process, Paleo/AIP, and last, but not least, rich and delicious!

  Mise en Place / Estouffade de Bœuf Bourguignonne   ©   Chef Jöne Pan

Mise en Place / Estouffade de Bœuf Bourguignonne © Chef Jöne Pan

INGREDIENTS
Serves: 4-5
*1 packet of sustainable bacon, sliced into lardon/pieces
2 lb grass-fed/pastured beef stew meat (i.e. chuck roast)

1 large yellow onion, peeled, and roughly diced
2 medium sized carrots, washed, and roughly diced
4 garlic cloves, smashed
5 sprigs thyme
3 bay leaves
*1 bottle red wine (I opt for Burgundy, Côtes du Rhône, Syrah, or any full-bodied wine)
4 cups water OR beef stock/broth
20 pearl onions, peeled
*1/2 lb mushrooms, washed and cut into halves
*1 tablespoon of grass-fed butter or ghee
2 tablespoons of freshly chopped parsley
Salt & Pepper

*2 cartons of Paleo fettuccine (I am a big fan of Cappello's Gluten Free/Grain Free)
OR
5 zucchini, washed and made into zoodles (zucchini noodles)

*AIP: Use uncured bacon. Remove red wine, mushrooms, and butter. Use more water or beef stock/broth in place of red wine. Use "zoodles" instead of Paleo noodles/Cappello's which is nut based.

1) Thinly slice bacon strips into lardons/chunks. Over high heat in a dutch oven or soup pot, sauté and render the fat from the bacon to make bacon bits. Turn down the heat to medium after a couple minutes.
2) While bacon is crisping up, wash and prep onions, carrots, garlic, thyme, and bay leaves. Tip for pearl onions: Put an X mark into the root end of the onion, and put into a bowl of water. You can prep this later when stew is simmering.
3) Generously salt stew meat. 
4) When bacon bits are done, strain and separate the lardons/bacon pieces and bacon fat. Keep the bacon fat for future use. Set aside lardon/bacon pieces.
5) In the same dutch oven/pot, over high heat, add bacon fat if needed. Sear the stew meat, 1 to 2 minutes on each side, or until nicely caramelized.
6) Add diced onions, carrots, garlic, thyme, and bay leaves. Scrape the bottom of the pan with the vegetables and meat. Sauté for about 5 minutes.
7) Over high heat, add in bottle of red wine. Bring to a boil and cook out alcohol, about 3 to 5 minutes.
8) Add enough water OR stock/broth so that it's about 1 inch above the stew meat/vegetables. Bring to a boil, then lower to a simmer, covered. Simmer for 2 to 3 hours, or until fork tender. Top off with more water if/when it reduces.
9) While stew is simmering, peel pearl onions and set aside. Wash mushrooms, cut in half, and set aside. Chop parsley.
10) If making zoodles by hand, wash zucchini. Using a mandoline, carefully slice zucchini, about 1/4 inch thick. Julienne into zoodles. On a plate with a paper towel, lightly salt zoodles to drain the water, and set aside in the fridge. You can also use a zoodle maker like this.

  Zoodle prep   ©   Chef Jöne Pan

Zoodle prep © Chef Jöne Pan

  Zoodles!   ©   Chef Jöne Pan

Zoodles! © Chef Jöne Pan

11) 30 minutes before stew is done, add in pearl onions and mushrooms. Cover and simmer on low.
12) Bring a separate pot of water to a boil. To make Capello's Gluten/Grain Free Fettuccine, add 2 cartons of noodles into boiling water for 1 minute. Drain and set aside.
13) When stew is finished, remove from heat, remove bay leaves and thyme sprigs. Optional: mash veggies to make a thicker, sauce like consistency.
14) Season with salt and pepper. Finish with butter.
15) I like to serve hot stew on top of a heaping amount of raw zoodles. The residual heat will cook the zoodles a little bit. If using Capello's, serve stew on top of a small mound of Capello's fettuccine.
16) Garnish with chopped parsley, and freshly cracked pepper.

Bon Appétit !

  Estouffade de Bœuf Bourguignonne / PALEO-fied   ©   Chef Jöne Pan

Estouffade de Bœuf Bourguignonne / PALEO-fied © Chef Jöne Pan