Beef Bourguignon

Beef Bourguignon
Serves 6

2.5 pounds stew beef, well dried
olive oil/butter
4 minced shallots
3 cloves chopped garlic
5-ounce piece of pancetta, chopped
1 tablespoon flour
1 bottle of red wine
1 can beef broth
2 bay leaves
1 sprig fresh thyme
1 lbs cipollini or pearl onions
1 lbs cremini mushrooms, quartered if big
1 lbs whole baby carrots
1.5 lbs giant turnip, cubed
1 bunch watercress, rough chopped (optional)
2T butter, 2T flour
Chopped fresh parsley


Preheat the oven to 250°. Heat oil in a pot, and brown the beef in batches.
The pancetta and shallots and garlic. Cook over moderate heat for few minutes, until
onion is browning a bit. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper, meat and juices.Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.

Cut the bottom off the onions and boil for 2 minutes. Drain, cook and peel.

Add the carrots, onions, stock, and turnip to the pot and cook another 15 minutes, until done. (If it looks like it won't fit, boil the turnup separately and mix in later).

Once carrots are almost cooked, add a 2T butter/2T flour buerre manie, cook through, and add watercress.

Mix it all up and serve.