Floating Olive Branch
Beef Bourguignon


 3 lbs. boneless beef chuck, cut into large chunks 

Fleur de Sel and cracked black pepper 

6 slices bacon, chopped 

4 tablespoons Family Reserve Extra Virgin Olive Oil, divided  

1 yellow onion, peeled and chopped 

1 large carrot, peeled and sliced 

4 garlic cloves, peeled and minced 

2 tablespoons tomato paste

1 bottle pinot noir wine

2 cups beef broth  

2 bay leaves 

1 sprig thyme 

12-14 pearl onions, peeled 

8 oz cremini or button mushrooms 

4 tablespoons all purpose flour 

2 tablespoons fresh parsley, chopped 

Toasted bread or crostini 


Preheat oven to 350°F. Pat beef chunks dry with paper towels and thoroughly season on all sides with salt and pepper; set aside. Heat a large, oven-proof Dutch oven or pot over medium-high heat. Once hot, add the bacon, and cook until crisp, about 5 minutes. Using a slotted spoon, remove the bacon from the pot, and set it aside on a paper towel-lined plate. Return the pot to the heat, add two tablespoons of olive oil, and, once hot, add the beef pieces to the pot. Sear the beef on all sides until deeply caramelized, about 10 minutes. Remove from the pot and set aside to rest with the bacon.
Return the pot to the heat, add the onions, carrot, and garlic, and stir to combine. Sauté veggies for 5 minutes or until fragrant and tender-crisp. Add the tomato paste to the pot and stir to combine with the veggies, coating the vegetables thoroughly. Add the wine and beef broth, stir to combine, and bring to a simmer. Once simmering, return the bacon and seared beef to the pot, nestling the beef pieces into the broth. Add the bay leaves, thyme, pearl onions, and mushrooms to the pot, stir, cover, and place in the oven. Roast for 1 1/2 -2 hours or until the beef is fork tender. Remove from the oven and strain, reserving the broth and braised ingredients (meat, veggies, etc. ). Using the same pot, heat the remaining two tablespoons of olive oil over medium heat, add the flour, and stir to combine, creating a roux. Add the strained broth to the roux and whisk to combine. Bring to a simmer, whisking occasionally, and cook until slightly thickened, about 3-5 minutes. Once thickened, return the reserved ingredients (meat, veggies, etc.) to the pot and stir to combine. Divide the stew between bowls and garnish with fresh parsley and toasted bread before serving.