It takes stew, baby

A Pinch of Salt

By Donna Marie Riani

For this week's column I’m going to answer the age-old question, “Where’s the Beef?”

If you are lucky enough to live in Oregon, the answer is everywhere. Oregon is a culinary wonderland overflowing with delicious food. And one of the reasons for that is all the amazing farms with pastures for grazing. Oregon is home to several farms that produce top-quality artisan beef. Many of these farms are family-owned and -operated and specialize in meat that is ethically raised with no hormones and no antibiotics. Quite a few offer their products in grocery stores or at farmers markets. Several also ship directly to your doorstep. If supporting small businesses and keeping your money local is important to you, Oregon makes that so easy to do.

Beef is loaded with protein and is also a great source of iron, magnesium, B6 and potassium. Depending on the cut you get, it can also be quite economical. I firmly believe all that’s needed to make a great meal is quality ingredients, and that’s exactly what beef raised in Oregon brings to the table.

This recipe is a simplified version of Beef Bourguignon, a French beef burgundy stew loaded with bacon, carrots, onions and red wine. The classic version features wine from the Burgundy region of France. Since we are in the Pacific Northwest, you know I’m going to recommend using Pinot Noir. This recipe features beef chuck, which becomes fork tender with low and slow cooking. It starts on the stovetop and finishes in the oven. I know many people love their crockpots and their instant pots, but I don’t recommend it for this, because condensation builds up in them and makes the sauce watery and thin. When you cook it in the oven, the sauce reduces and thickens and the flavors intensify. You get a much bigger flavor pay off if you do it the old-fashioned way. Trust me.

Donna Marie Riani is a culinary enthusiast based in Lincoln City offering personal chef services, hands-on classes and demo classes. Contact her at donnariani@hotmail.com

Beef Bourguignon  Serves 4

1 tablespoon olive oil

3 ounces bacon, diced

1 1/2 pounds beef chuck, cut into 2-inch chunks

2 medium carrots, cut into 1-inch chunks

1 medium onion, medium dice

1 1/2 tablespoons all-purpose flour

1 1/2 cups red wine of your choice

1 1/2 cups beef stock

2 teaspoons tomato paste

1 clove of garlic, finely minced

1/2 teaspoon dried thyme

1 bay leaf

1 tablespoon butter

1/2 pound mushrooms, quartered

Salt and pepper, to taste

1. Preheat the oven to 325 degrees. Place a four-quart Dutch oven (or any oven-safe pot) on the stovetop over medium heat. Add the olive oil and the bacon. Stir occasionally until the bacon is browned. Remove the browned bacon to a large plate, leaving the bacon fat in the pan.

2. Pat the beef chunks with a paper towel to remove excess moisture. Don’t skip this step or the beef will stew in the pot instead of brown. After patting the beef dry, lightly salt and pepper it. Place half the beef in the Dutch oven. If you crowd it in the pan it won’t brown. Sauté until it is browned all over. Remove and place on the plate with the bacon. Repeat this step with the rest of the beef.

3. Next add the onions and carrots to the drippings in the pan and sauté until lightly browned. Add a little salt and pepper to season. If your pan looks dry, add one more tablespoon of olive oil.

4. Once the vegetables are lightly browned, place the beef and the bacon back in the pot. Stir everything to combine.

5. Sprinkle the flour over the beef and veggies. Stir well to completely coat everything. Sauté this for about two minutes, stirring constantly. This will cook out the raw flour taste.

6. Next add the wine, stock, tomato paste, garlic, thyme and bay leaf. Stir well to combine. Bring this mixture to a simmer on the stove top. Once it comes to a simmer, turn the heat off and place a tight-fitting lid on the pot and place it in the oven. Cook for two hours.

7. Meanwhile, in a medium skillet, heat the butter over medium heat. When the butter is melted, add the mushrooms and sauté until browned, about five minutes. The mushrooms are the only thing that can’t be cooked in the stew. They would absorb too much of the liquid and become rubbery.

8. After two hours, remove the stew from the oven and stir in the sautéed mushrooms. This stew can be eaten on its own or you could serve it on a bed of buttered noodles, polenta, mashed potatoes or on a toasted slice of sourdough bread.