|Organic Beef Stew a la Bourguignon|
|Written by Laura Klein|
1 1/4 cup red wine
4 pounds of organic beef stew meat
Preheat oven to 350º
To marinate beef:
Place meat in a medium size bowl and add wine, olive oil, lemon juice, garlic and herbs. Stir to combine. Let marinate for at least two hours to overnight.
Drain meat from marinade and reserve marinade.
To make stew:
In a Dutch oven, heat the olive oil and render the salt pork until browned. Remove from pan and set aside. Add the leeks, carrots, onions, garlic and sauté until lightly browned. Remove from pan and set aside.
In a large mixing bowl, toss the meat with the flour and salt and pepper to taste. Brown meat in batches in the Dutch oven and remove from pan. Deglaze pan with red wine. Add stock, vegetables, beef and salt pork, chopped tomatoes, reserved juices, marinade and bay leaf. Bring liquid to a simmer. Cover the pan and braise the meat until it is fork tender, about 2 1/2 to 3 hours.
Meanwhile bring a pot of water to a boil. Blanch onions until tender. Remove from pot and cool.
Sauté the mushrooms in butter and set aside (use the same pan to sauté the onions).
Once the onions are cool, peel skins. Sauté onions until browned and set aside.
Bring a large pot of water to a boil. When water comes to a rolling boil add noodles and cook until tender.
When meat is cooked and tender, add pearl onions and mushrooms and heat through. Adjust seasoning with salt and pepper and serve over noodles.
Chef's note: I have cooked this stew all day at 275º for 6-8 hours, and it comes out beautifully. If you decide to cook this way, add another can of organic tomatoes and its juices and check it periodically throughout the day.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and minimize your risk of exposure to pesticides, chemicals and preservatives.