Classic Beef Bourguignon

• Beef chuck roast3 lbs
• Dry red wine (Burgundy)1 bottle
• Bacon6 oz
• Yellow onions2 large
• Carrots3 medium
• Garlic4 cloves
• Tomato paste2 tbsp
• Beef broth2 cups
• All-purpose flour1/4 cup
• Butter2 tbsp
• Mushrooms (cremini or button)1 lb
• Pearl onions1 lb
• Fresh thyme4 sprigs
• Bay leaf1
• Saltto taste
• Black pepperto taste
• Olive oil2 tbsp

Steps

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   Cut beef into 1.5-inch cubes. Season generously with salt and pepper.

3. 3

   In a large Dutch oven, cook bacon until crisp. Remove bacon and set aside, leaving drippings.

4. 4

   Sear beef cubes in batches in the bacon drippings until browned on all sides. Remove beef and set aside.

5. 5

   Add chopped yellow onions and carrots to the pot and cook until softened, about 8-10 minutes.

6. 6

   Stir in minced garlic and tomato paste, cook for 1 minute until fragrant.

7. 7

   Sprinkle flour over vegetables and stir to coat. Cook for 1-2 minutes.

8. 8

   Gradually whisk in red wine and beef broth, scraping up any browned bits from the bottom of the pot.

9. 9

   Return beef and bacon to the pot. Add thyme sprigs and bay leaf. Bring to a simmer.

10. 10

    Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until beef is fork-tender.

11. 11

    While beef is braising, prepare garnishes. Melt butter in a skillet over medium heat. Add mushrooms and cook until browned. Remove mushrooms.

12. 12

    In the same skillet, add pearl onions and cook until lightly browned and tender. Add a splash of water if needed to help them cook through.

13. 13

    Remove stew from oven. Discard thyme sprigs and bay leaf. Skim off excess fat from the surface.

14. 14

    Stir in the cooked mushrooms and pearl onions. Adjust seasoning with salt and pepper if needed.

15. 15

    Serve hot, garnished with fresh parsley if desired.

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