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

Today's recipe, many of you have been waiting for it! It's our friend Luisa Morón, whom you know well from her blog Cooking with My Carmela, who brings us an adaptation of Julia Child's popular boeuf bourguignon, resulting in a more affordable but equally delicious recipe. All that remains is to say "Enjoy!"

Today's recipe is dedicated to our dear Julia Child. Who doesn't know this lady? We all know she is a true reference in cooking. Very famous in the U.S. In the 60s and 80s she was a real TV star. She studied at the famous school in France ¨Le cordón Blue¨. And who hasn't seen the famous film ¨Julie and Julia¨? Every time I can, I watch it; I love it.

One of my go-to books that I always keep close by is ¨The Art of French Cooking¨. I highly recommend it. Fantastic. So I think that, collaborating with ¨Claudia &Julia¨, it was time for a recipe to remember Julia Child. So I'm going with one of the most famous and, at the same time, the best known of all among her followers.

We will use a coccotte for cooking. I use mine almost every day. Stews turn out spectacular. As for Julia's recipe, I should say that, as I always do in my kitchen, I have made some changes. I think it will turn out well.

However, in her book you can find the original. ¨Bouef 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 it is cooked with great care and affection, a perfect aroma is achieved; it is one of the most delicious beef-based dishes ever created. I completely agree.

I have made this dish many times, and in my house it has become a true classic. This time I made a change. I didn't use beef; I made it with good pork. My motto is to become friends with your butcher and always buy from the same place. When it comes to buying good-quality products, it's great 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, diced pork
• 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 of dark stock, beef broth. In my case I used 2 cups of broth from a stew
• 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 medium heat for about 2-3 minutes, so it browns a little. Remove and set aside.
3. Add the meat and brown it. When all the pieces are well browned, remove and set aside with the bacon.
4. In the same pan and with the same fat, brown the carrots and onions. If you think it is necessary, add a little more oil.
5. Put the meat and bacon back in, and season with salt and pepper.
6. Sprinkle with flour, toss it a few times so it lightly coats the meat.
7. Place the uncovered casserole dish in the upper part of the preheated oven and leave it there for about 4 minutes. Remove the dish and lower the oven to 165º.
8. Pour the wine and stock into the casserole until covered. Add the garlic and herbs. Bring to a boil on the stove. Cover the casserole and place it in the lower part of the preheated oven.
9. If it is beef, we will need to keep the casserole in the oven for about 2 and a half 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 is ready. If not, leave it for another half hour.

Tips

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