Cooking With Local Chefs

Cooking with Chef Greg Campbell | Hearty beef dish satisfies in cool weather

The weather is really beginning to change and we always look for nice, warm home-cooked meals to enjoy on cool fall nights.

Our instinct on Sunday afternoon may force us to make chili and watch the game, but our belly tells us we want more. This recipe is best if you use local grass-fed hormone- and antibiotic-free beef but, of course, that is not always readily available so at least purchase from a butcher you trust and try to buy local. In addition, make sure you use fresh pappardelle pasta for this dish (large, flat pasta noodles similar to fettuccine but wider). If you cannot find it use another type of fresh pasta. Enjoy.

Beef Bourguignon and Pappardelle

5 pounds stew beef, rump roast or chuck cut in 2-inch squares

1/2 cup olive oil

1 onion (chopped)

4 cups Burgundy wine

1 bunch celery (chopped)

4 carrots (chopped)

1 quart beef stock

12 thyme sprigs

1/4 cup chopped garlic

3-4 bay leaves

1 rosemary sprig

Coat meat in flour and in a hot pan brown the beef and remove from pan without disturbing the cooked flour at the bottom. In the same pan, cook onions until translucent then deglaze pan with 1 cup of Burgundy wine. Return beef to pan and add enough wine to cover the meat. Add remaining ingredients to pan. Bring mixture to a simmer and cook gently until beef is very tender and sauce is reduced. If sauce is reducing too quickly add beef stock and continue simmering until meat is consistent with sauce. Serve immediately over cooked fresh pappardelle pasta.

Greg Campbell, executive chef at Pier 22 Restaurant in Bradenton, can be reached at