French Beef Bourguignon Recipe

Ingredients:

• 2.5 lbs (1.2 kg) beef chuck, cut into 2-inch cubes

• Salt and freshly ground black pepper

• 3 tbsp olive oil

• 6 oz (170g) bacon, diced

• 2 carrots, sliced

• 1 large onion, chopped

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 2 tbsp all-purpose flour

• 3 cups dry red wine (like Burgundy or Pinot Noir)

• 2 cups beef stock

• 1 bay leaf

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 lb pearl onions, peeled

• 1 lb mushrooms, quartered

• 2 tbsp butter

• Fresh parsley for garnish

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Instructions:

1. Preheat oven to 325°F (160°C).

2. Sear the beef: Pat beef dry and season with salt and pepper. In a large Dutch oven, heat 2 tbsp oil over medium-high. Sear beef in batches until browned on all sides. Set aside.

3. Cook bacon in the same pot until crispy. Remove and set aside, leaving the fat.

4. Sauté vegetables: Add chopped onions and carrots, cooking until soft. Add garlic and cook 1 minute more.

5. Tomato paste & flour: Stir in tomato paste and flour, cook 2 minutes. Deglaze with wine, scraping up brown bits.

6. Combine & simmer: Return beef and bacon to pot. Add stock, bay leaf, thyme, salt & pepper. Bring to a simmer.

7. Oven time: Cover and cook in oven for 2.5 to 3 hours, until beef is tender.

8. Cook mushrooms & onions: In a skillet, heat butter with 1 tbsp oil. Sauté mushrooms and pearl onions until golden and tender.

9. Final touch: Add mushrooms and onions to the stew for the last 30 minutes of cooking.                                                                

10.    Serve:    

11. Garnish with parsley and serve with mashed potatoes, buttered noodles, or crusty bread.