Description
A comforting fusion dish featuring tender beef braised in red wine, served over wide pappardelle pasta, and topped with a crispy smoked Gouda and herb crust.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 bottle dry red wine (such as Pinot Noir)
- 4 cups beef broth
- 1 large onion, diced
- 3 carrots, sliced
- 8 oz cremini mushrooms, quartered
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 12 oz pappardelle pasta
- 1 cup shredded smoked Gouda cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season beef with salt and pepper. In a large Dutch oven, sear beef over medium-high heat until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, and mushrooms until softened. Add garlic and tomato paste, cooking for 1 minute.
- Return beef to the pot. Pour in red wine and beef broth, adding thyme and bay leaves. Bring to a simmer, then cover and braise on low heat for 3 hours until beef is tender.
- Cook pappardelle according to package instructions until al dente. Drain and set aside.
- Preheat broiler. In a bowl, mix smoked Gouda, panko, parsley, and olive oil to form the crust mixture.
- Combine cooked pasta with the beef bourguignon sauce. Transfer to a baking dish, top evenly with the crust mixture, and broil for 3-5 minutes until golden and bubbly.
Notes
You can customize the seasonings to taste.