Beef Bourguignon

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 lbs beef chuck, cut into 1-inch cubes
• •1/4 cup all-purpose flour
• •1/2 tsp salt
• •1/2 tsp black pepper
• •4 strips of bacon, diced
• •1 large onion, chopped
• •2 carrots, sliced
• •2 cloves garlic, minced
• •2 cups red wine (preferably Burgundy)
• •1 cup beef broth
• •2 tbsp tomato paste
• •1 bouquet garni (1 bay leaf, 2 sprigs of thyme, and 1 sprig of parsley wrapped in cheesecloth)
• •8 oz pearl onions, peeled
• •8 oz mushrooms, quartered
• •2 tbsp unsalted butter
• •Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   In a large bowl, combine beef cubes, flour, salt, and pepper, tossing to coat the beef evenly.

3. 3

   In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pot.

4. 4

   In the same pot, sear the beef in batches until browned on all sides. Remove the beef and set aside once browned.

5. 5

   Add chopped onions and carrots to the pot, cooking until softened. Stir in garlic and cook for 1 more minute.

6. 6

   Add red wine, scraping the bottom of the pot to release bits. Bring to a simmer and return the beef and bacon to the pot, along with beef broth and tomato paste. Add the bouquet garni.

7. 7

   Cover and transfer the pot to the oven. Cook for about 1 hour until the beef is tender.

8. 8

   Meanwhile, in a skillet, melt butter and sauté pearl onions and mushrooms until browned. Stir them into the beef stew during the last 15 minutes of cooking. Garnish with chopped parsley before serving.