Taking inspiration from the classic boeuf bourguignon, this weeknight version uses Ontario ground beef to cut the cooking time without compromising flavour and features the addition of gnocchi for a complete meal in one bowl.
- 1 tbsp olive oil
- 150g pancetta, cubed
- 700g ground beef
- 1 onion sliced
- 2 carrots, sliced
- Salt and pepper
- 2 tbsp flour
- 2 cups red wine
- 2 cups Ontario beef stock
- 1 tbsp tomato paste
- 3 cloves garlic, smashed
- 1 bay leaf
- 2 sprigs thyme, divided
- 1/4 cup butter
- 225g cremini mushrooms, quartered
- 16–20 pearl onions, peeled
- 700g gnocchi
- Add olive oil and pancetta to a dutch oven and place on medium heat. Cook until browned, stirring occasionally, 7-8 minutes. Use a slotted spoon to transfer the pancetta to a medium bowl. Set aside and return the pot to medium heat.
- Arrange ground beef in the pan and cook until browned, stirring occasionally, about 8-10 minutes. Transfer the beef to the same bowl as the pancetta and return the pan to medium heat.
- Ensure there is about 2-3 tablespoons of cooking fat in the pan. If not, pour in a splash of olive oil. Add onions and carrots, and season generously with salt and pepper. Sauté for 7-8 minutes, until lightly browned and softened.
- Sprinkle in flour and cook for 3-4 minutes, stirring constantly. Return the pancetta and ground beef to the pot, along with all of their juices. Stir for 1 minute, then pour in the red wine, beef stock, tomato paste, garlic, bay leaf, and 1 sprig of thyme. Bring to a boil, then reduce heat to a simmer.
- Bring a large pot of salted water to boil.
- In a large skillet, melt butter over medium heat. Add mushrooms, pearl onions, and remaining thyme. Season with salt and pepper and sauté for 10-12 minutes, stirring occasionally, until the mushrooms are deep brown and pearl onions golden. Stir the mushrooms and onions into the stew.
- Add gnocchi to the pot of boiling water and cook as directed on the package. Drain and add to the beef bourguignon. Stir and cook for an additional 2-3 minutes. Season with salt and pepper as desired and remove thyme sprig and bay leaf before serving.