During a long snowy spring in Vermont it is hard not to dream of the first warm-weather barbecues and picnics, and the long days when our Dutch ovens will be mostly neglected. However, while our floors are still frigid and our windows sealed there is still more time to cozy up with homey braises, like the classic Boeuf Bourguignonne.

It sounds fancy in French, but in English Boeuf Bourguignonne translates to Beef Burgundy, a simple stew that any home cook can accomplish. In Burgundy the regional Charolais cattle and Pinot Noir grapes were naturally combined into a beef stew that utilized the fruits of local agriculture to create the calories necessary to work the farms. Any stew cut of beef or fruity and dry red wine will do. Together with bacon, beef stock, aromatic vegetables, and the flour the meat is browned in, the wine creates a rich and complex gravy.

Ingredients: (for 8 servings)

2 1/2 pounds stew beef, cubed
1/4 pound bacon ends, diced
2 cups red wine
4 cups beef stock
1 tablespoon tomato paste
2 tablespoons olive oil
1/4 cup flour
1/2 pound pearl onions
1/2 pound button mushrooms
4 carrots, chopped
6 stalks celery, chopped
1 tablespoon fresh thyme
2 bay leaves
1/2 teaspoon each salt & pepper

Directions:

Cook bacon ends in Dutch oven over medium heat, stirring frequently, until bacon is crispy and fat is rendered.

Set aside bacon, dust beef with flour and a pinch of salt and pepper and brown in bacon fat over medium-high heat in small batches, adding olive oil if more fat is needed.

Set aside beef, add pearl onions and button mushrooms and cook, stirring frequently, over medium-high heat for about five minutes.

Set aside onions and mushrooms. Add tomato paste to the hot pan and stir for thirty seconds until thickened. Add wine, whisking until fully incorporated. Add beef stock, whisking frequently until simmering.

Return beef, bacon, onions, and mushrooms to Dutch oven. Add bay leaves, fresh thyme, chopped carrots and celery, salt and pepper.

Bring to a boil, reduce to a simmer over low heat, cover tightly and cook for 1 1/2 to 2 hours until meat is fork tender. Serve over mashed or boiled potatoes, and enjoy!