Classic Beef Bourguignon

local_grocery_store Ingredients

• 6 slices bacon, cut into small pieces
• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1/4 cup flour
• 4 carrots, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 1/2 cups red wine
• 2 teaspoons thyme, chopped
• 2 bay leaves
• 16 pearl onions, peeled
• 1 pound mushrooms, sliced

restaurant_menu Method

1. 1.Cook the bacon in a large Dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside.
2. 2.Season the beef with salt and pepper, then toss with the flour to coat. Brown the beef in the bacon fat over medium-high heat, working in batches if necessary. Remove with a slotted spoon and set aside.
3. 3.Add the carrots, onion, and garlic to the pot and cook until softened, about 5 minutes. Add the tomato paste and cook for 1 minute.
4. 4.Add the beef broth, red wine, thyme, and bay leaves to the pot and bring to a simmer. Return the beef and bacon to the pot and add the pearl onions and mushrooms.
5. 5.Cover and simmer over low heat for 2-3 hours, until the beef is tender and the sauce has thickened. Season with salt and pepper to taste.

lightbulb_outline Tips

• chevron_rightFor best results, use a good quality red wine that you would actually drink. Pinot Noir or Burgundy are traditional choices.
• chevron_rightIf you can't find pearl onions, you can substitute with regular onions cut into small wedges.