Classic Beef Bourguignon

Ingredients

• 3 lb beef chuck, cubed
• 6 oz bacon, chopped
• 1 bottle (750ml) red Burgundy wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 onion, chopped
• 2 carrots, sliced
• 4 garlic cloves
• 2 tbsp flour
• 1 bay leaf
• 2 sprigs thyme
• 20 pearl onions
• 1 lb mushrooms, quartered
• 2 tbsp butter
• Salt and pepper, to taste

Instructions

1. 1

   Cook the bacon in a Dutch oven until crisp, then remove it, leaving the fat behind.

2. 2

   Brown the beef cubes in batches in the bacon fat, then set aside.

3. 3

   Sauté the onion and carrots until softened, then add the garlic.

4. 4

   Stir in the flour and tomato paste, and cook for 1-2 minutes.

5. 5

   Return the beef and bacon to the pot, add the wine, stock, bay leaf, and thyme.

6. 6

   Cover and braise in a 325°F (165°C) oven (or simmer on the stovetop) for 2-2.5 hours until the beef is very tender.

7. 7

   Meanwhile, sauté the pearl onions and mushrooms in butter until browned.

8. 8

   Stir the vegetables into the stew for the last 20 minutes, adjust the seasoning, and serve with crusty bread or mashed potatoes.