Pork stew in red wine with pancetta and onions (adaptation of Julia Child's Boeuf Bourguignon)

Today's recipe — Many of you were waiting for it! It's our friend Luisa Morón, whom you know well from her blog Cocinando con mi Carmela, who brings us an adaptation of Julia Child's popular boeuf bourguignon, creating a more accessible yet equally delicious recipe. So all that's left to say is "Enjoy!"

Today's recipe is dedicated to our dear Julia Child. Who doesn't know this lady? We know she is a culinary icon. Very famous in the U.S. In the 60s–80s she was a true TV star. She studied at the famous school in France "Le Cordon Bleu". And who hasn't seen the famous film "Julie & Julia"? I watch it whenever I can; I love it.

One of my go-to books that I always keep close is "Mastering the Art of French Cooking". I recommend it to you from here. Fantastic. So I thought that collaborating with "Claudia & Julia" called for a recipe to remember Julia Child. So I'm tackling one of the most famous and, at the same time, the best-known among her followers.

We will use a cocotte to cook. I use mine almost daily. Stews turn out spectacular. Regarding Julia's recipe, as I always do in my kitchen, I've made a few changes. I think it will turn out well.

However, in her book you can find the original. "Boeuf bourguignon" (Beef stew in red wine with bacon and onions). According to Julia Child's book there are many ways to prepare a good stew. When cooked with great care and love, you achieve a perfect aroma; it's one of the most delicious beef dishes ever created. I totally agree.

I've prepared this dish many times and it has become a classic in my home. This time I made a change. I didn't use beef; I made it with good pork. My motto is to make friends with your butcher and always buy at the same place. When buying quality products it's good to be a regular customer.

Ingredients for 6 people (with casserole with a 22-24 cm diameter)

• 175 gr. smoked bacon
• 1 tablespoon extra virgin olive oil
• 750 gr. lean stew meat of pork cut into cubes
• 1 carrot, sliced
• 2 onions, sliced into rings
• 1 teaspoon salt
• Pepper to taste
• 2 tablespoons flour
• 3 cups full-bodied young red wine
• 2-3 cups brown stock, beef broth. In my case I used 2 cups of puchero broth
• 2 cloves garlic, crushed
• 1/2 teaspoon thyme
• 1 bay leaf

Preparation

1. Preheat the oven to 230 º.
2. Sauté the bacon in the oil over moderate heat for about 2–3 minutes, so it browns slightly. Remove and reserve.
3. Add the meat and brown. When all pieces are well browned remove and reserve with the bacon.
4. In the same pan and with the same fat brown the carrots and onions. Add a little more oil if you think it's necessary.
5. Put the meat and bacon back, season with salt and pepper.
6. Sprinkle with flour, toss a few times so it lightly coats the meat.
7. Place the uncovered casserole on the top rack of the preheated oven and leave it for about 4 minutes. Take out the casserole and lower the oven to 165º.
8. Pour the wine and stock into the casserole until it covers. Add the garlic and aromatic herbs. Bring to a boil on the stovetop. Cover the casserole and put it on the lower rack of the preheated oven.
9. If using beef you will need to keep the casserole in the oven for about 2½ to 3 hours. If using pork, an hour and a half will be enough. However, after an hour and a half, pierce the meat to see if it falls apart; if so, it's ready. If not, leave it another half hour.

Tips

• When serving you can make glazed onions or shallots with mushrooms.
• You can make it a day ahead and it will be much better. If you put it in the fridge, heat it for about 15–20 minutes before serving, warming over low heat.