Beef Bourguignon

Serves 4

Ingredients

• 2 lbs beef chuck roast
• 6 oz bacon
• 4 carrots
• 1 large yellow onion
• 3 garlic cloves
• 3 tbsp all-purpose flour
• 1 bottle (750 ml) dry red wine (Pinot Noir or Burgundy)
• 2 cups beef broth
• 2 tbsp tomato paste
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 cup pearl onions (frozen)
• 8 oz white button mushrooms
• 2 tbsp butter
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper

Instructions

1. 1Cut the beef chuck into 1.5-inch cubes and pat dry with paper towels. Season generously with salt and pepper.
2. 2Cut bacon into 1/2-inch lardons. Cook in a large Dutch oven over medium heat until crisp, about 8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. 3Working in batches, brown the beef cubes in the bacon fat over medium-high heat, about 4 minutes per side. Remove and set aside with the bacon.
4. 4Peel and slice the carrots into 1-inch pieces. Dice the yellow onion. Mince the garlic.
5. 5Add the carrots and diced onion to the pot. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
6. 6Return the beef and bacon to the pot. Sprinkle with flour and stir to coat. Cook for 2 minutes.
7. 7Pour in the entire bottle of red wine. Add beef broth, tomato paste, thyme sprigs, and bay leaves. Stir to combine and bring to a simmer.
8. 8Cover and transfer to a 325°F oven. Braise for 2.5 to 3 hours until the beef is fork-tender.
9. 9About 30 minutes before the stew is done, prepare the pearl onions and mushrooms: thaw pearl onions if needed. Quarter the mushrooms.
10. 10Heat butter and olive oil in a skillet over medium heat. Sauté mushrooms until golden, about 5 minutes. Add pearl onions and cook 3 minutes more. Season lightly.
11. 11Remove the stew from the oven. Discard thyme and bay leaves. Stir in the mushroom-onion mixture.
12. 12Simmer on the stovetop for 10–15 minutes to thicken slightly. Taste and adjust seasoning. Serve hot.