4 hours to prepare serves 6-8
- 3 pounds stew beef, cubed
- 1 pound farfalle bow-tie pasta
- 2-3 cups beef stock
- 3 cups red wine (cabernet)
- 5 carrots, chopped
- 4 slices bacon, cut into strips
- 4 cloves garlic, minced
- 2 onions, finely chopped
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon cloves
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 450 F.
- Take your cubed beef and pat them dry with paper towels to remove excess moisture.
- Heat olive oil in a large Dutch oven over medium heat and render bacon stripsuntil browned and crispy. Remove to a bowl, leaving bacon fat in the pot.
- Turn heat up to medium-high and, in batches, brown cubed beef, adding more olive oil if necessary. Once browned, transfer to bowl with baconand set aside.
- Add onions and carrots, seasoned with salt and pepper, and sauté until softened and tender. 6-8 minutes.
- Return beef (and bacon, optional)to the vegetables and sprinkle in flour. Toss to coat everything and transfer Dutch oven to the oven for 4 minutes, uncovered.
- Toss everything again and roast for another 4 minutes.
- Stir tomato paste into beef and veggies and cook for 3-5 minutes.
- Pour in liquids until meat is just submerged, then add garlic, bay leaves, thyme, rosemary and cloves, and let simmer.
- Cover and place in oven for 3 hours. Check at 2 hours to see how much liquid is left, adding more stock if meat is no longer covered.
- Note: sauce should be reduced and thickened, and meat should be falling apart.
- Once meat is tender, transfer Dutch oven back to stove and keep on low heat until ready to serve.
- Taste and adjust seasoning, if necessary.
- Bring a large pot of salted water to boil and cook farfalle according to packaging directions, or until al dente.
- Serve beef bourguignon hot, on top of pasta, pouring extra sauce over as desired.
Recipe adapted from I Love Pasta