Beef Bourguignon

Ingredients

• 2 lbs beef chuck, cut into 2-inch chunks
• 1 bottle (750ml) dry red Burgundy wine
• 6 oz thick-cut bacon lardons
• 1 cup pearl onions, peeled
• 8 oz cremini mushrooms, quartered
• 3 cloves garlic, minced
• 2 medium carrots, sliced into rounds
• 2 tablespoons tomato paste
• 2 cups beef stock
• 2 sprigs fresh thyme
• 2 bay leaves
• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1

   1. Pat beef dry and season generously with salt and pepper. In a large Dutch oven over medium-high heat, render bacon lardons until crispy, then remove. In the same pot with bacon fat, sear beef in batches until deeply browned on all sides, then set aside.

2. 2

   2. Reduce heat to medium, add olive oil if needed, and sauté carrots and garlic until softened. Stir in tomato paste and cook for one minute, then sprinkle flour over the vegetables and stir to coat.

3. 3

   3. Pour in the wine and stock, scraping up any browned bits from the bottom. Return beef and bacon to the pot, add thyme and bay leaves, and bring to a gentle simmer.

4. 4

   4. Cover and braise in a 325°F (165°C) oven for 2 to 2.5 hours until beef is fork-tender.

5. 5

   5. About 20 minutes before serving, sauté pearl onions in butter until golden, then add mushrooms and cook until both are tender. Stir them into the finished braise.

6. 6

   6. Remove bay leaves and thyme sprigs, adjust seasoning, and serve in deep bowls garnished with fresh parsley.