Beef Bourguignon

Ingredients

• 3 pounds beef chuck, cut into 2-inch cubes
• 8 oz bacon, diced
• 2 large onions, sliced
• 3 carrots, sliced
• 3 cloves garlic, minced
• 1 bottle (750 ml) dry red wine (Burgundy or Pinot Noir)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 bouquet garni (thyme, parsley, bay leaf tied together)
• 8 oz pearl onions, peeled
• 8 oz mushrooms, quartered
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Mashed potatoes or crusty bread for serving

Instructions

1. 1

   1. Preheat oven to 325°F (165°C).

2. 2

   2. Pat the beef dry with paper towels and season generously with salt and pepper.

3. 3

   3. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.

4. 4

   4. Working in batches, brown the beef on all sides in the bacon fat, about 3-4 minutes per batch. Transfer to a plate.

5. 5

   5. Add onions and carrots to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

6. 6

   6. Return the beef and bacon to the pot. Add the wine, beef broth, tomato paste, and bouquet garni. Bring to a simmer.

7. 7

   7. Cover the pot and transfer to the oven. Cook for 2.5-3 hours, until the beef is very tender.

8. 8

   8. While the stew is cooking, prepare the pearl onions and mushrooms. In a skillet, melt 2 tablespoons of butter and sauté the pearl onions until browned. Add the mushrooms and cook until golden. Set aside.

9. 9

   9. In a small bowl, mash together the remaining tablespoon of butter with the flour to create a paste (beurre manié).

10. 10

    9. When the beef is tender, remove the pot from the oven and place on the stovetop over medium heat. Remove the bouquet garni.

11. 11

    10. Stir in the beurre manié to thicken the sauce. Add the sautéed pearl onions and mushrooms.

12. 12

    11. Simmer for 10 minutes, until the sauce is thickened.

13. 13

    12. Taste and adjust seasoning with salt and pepper.

14. 14

    13. Serve hot, garnished with fresh parsley, alongside mashed potatoes or crusty bread.