Beef Bourguignon

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 bottle (750ml) dry red Burgundy or Pinot Noir
• 6 oz thick-cut bacon lardons
• 1 cup pearl onions, peeled
• 8 oz cremini mushrooms, quartered
• 3 cloves garlic, minced
• 2 medium carrots, cut into 1-inch pieces
• 2 tablespoons tomato paste
• 2 cups beef stock
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Steps

1. 1

   1. Pat the beef dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over high heat, then sear the beef in batches until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.

2. 2

   2. Reduce heat to medium, add the lardons to the pot, and cook until the fat renders, about 4 minutes. Add the garlic and carrots, stir for 1 minute, then stir in the tomato paste and cook for another 2 minutes.

3. 3

   3. Sprinkle the flour over the pot contents and stir to coat. Pour in the wine and stock, scraping up any browned bits from the bottom, then return the beef and any accumulated juices to the pot. Add thyme and bay leaves.

4. 4

   4. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 325°F (160°C) oven. Braise for 2.5 to 3 hours, until the beef yields easily to a fork.

5. 5

   5. About 20 minutes before the braise finishes, melt butter in a skillet over medium-high heat and sauté the mushrooms and pearl onions until golden, about 6-8 minutes. Season lightly.

6. 6

   6. Remove the Dutch oven from the oven, discard the thyme sprigs and bay leaves, and stir in the sautéed mushrooms and onions. Simmer uncovered on the stovetop for 10 minutes to thicken the sauce before serving.