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Weeknight Beef Bourguignon with Gnocchi

  • Author: Ontario Beef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 Hour 15 Minutes

Description

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.


Ingredients

Scale
  • 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
  • 1620 pearl onions, peeled
  • 700g gnocchi

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bring a large pot of salted water to boil.
  6. 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.
  7. 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.