Pork stew in red wine with pancetta and onions (adapted from Julia Child's Bouef bourguignon)

Today's recipe, many of you were waiting for it! It is our friend Luisa Morón, who you know well from her blog Cocinando con mi Carmela , who brings us an adaptation of Julia Child's popular bouef bourguignon, thus achieving a more affordable but equally delicious recipe. With what only remains to say "Bon appetit!"

Today's recipe is dedicated to our dear Julia Child . Who does not know this lady? We already know that it is a reference in the kitchen. Very famous in the US In the 60-80's she was a real star on TV shows. He studied at the famous school in France ¨Le Cordon Blue¨. And who has not seen the famous movie ¨Julie and Julia¨? Every time I can I see it, I love it.

One of my bedside books and that I always have close by is ¨ The art of French cuisine ¨. From here I recommend it. Fantastic. With which I think that collaborating with ¨Claudia & Julia¨ played a recipe to remember Julia Child . So I launch myself with one of the most famous and, at the same time, the best known of all by its followers.

We will use it to cook a coccotte . I use it almost daily. The spectacular stews come out. Regarding Julia's recipe, say that, as I always do in my kitchen, I have introduced some changes. I think it will work out.

However, in his book you can find the original. ¨Bouef bourguignon ¨ (Stewed beef 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 affection, it achieves a perfect aroma, it is one of the most delicious beef-based dishes ever created. I totally agree.

I have prepared this dish on many occasions and in my house it has become a classic. This time I made a change. I didn't use beef, I did it with good pork. My motto is to become friends with your butcher @ and always buy in the same place. When buying good quality products it is good that you are already a regular customer.

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

• 175 gr. smoked bacon
• 1 tablespoon extra virgin olive oil
• 750 gr. of lean meat for diced pork stew
• 1 sliced ​​carrot
• 2 onions in rings
• 1 teaspoon salt
• pepper to taste
• 2 tablespoons of flour
• 3 cups of full-bodied young red wine
• 2-3 cups of dark bottom, beef broth. In my case I used 2 cups of stew broth
• 2 crushed garlic cloves
• 1/2 teaspoon thyme
• 1 bay leaf

Preparation

1. Preheat the oven to 230º.
2. Sauté the bacon in the oil over moderate heat for about 2-3 minutes, so that it browns a little. Remove it and reserve.
3. Add the meat and brown. When all the pieces are well browned, remove and reserve together with the bacon.
4. In the same pan and with the same fat, brown the carrots and onions. If you think convenient add a little more oil.
5. Put back the meat and the bacon, season with salt and pepper.
6. Sprinkle with flour, give them a few turns so that it lightly covers the meat.
7. Place the uncovered casserole on top of the preheated oven and leave it for about 4 minutes. Remove the casserole, lower the oven to 165º.
8. Pour the wine and broth into the casserole until covered. Add the garlic and aromatic herbs. Bring it to a boil on the stove. Cover the casserole and place it in the bottom of the preheated oven.
9. If it is beef, we will have to have the casserole in the oven for about 2 and a half to 3 hours. In the case of making it with pork, an hour and a half will be enough. However, after an hour and a half, pierce the meat to see that it breaks down, in which case it will be ready. If we see that no, we leave another half hour.

Tips

• When serving, you can make glazed onions or shallots with mushrooms.
• You can do it from one day to the next and it will be much better. If you put it in the fridge, heat it up about 15-20 minutes before serving, heat over low heat.