Beef Bourguignon

Ingredients

2 pounds beef chuck roast, cut into 2-inch cubes
4 slices thick-cut bacon, diced
1 large onion, diced
2 carrots, cut into large chunks
8 ounces mushrooms, sliced
1 cup pearl onions
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine (Burgundy, Pinot Noir, Merlot, or Chianti)
2 cups beef broth
2 tablespoons flour
2 tablespoons butter
1 bay leaf
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

Preheat your oven to 325°F (165°C). Heat a large Dutch oven over medium heat.

Add the diced bacon to the Dutch oven and cook until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.

Season the beef with salt and pepper. Working in batches, brown the beef in the bacon fat over medium-high heat. Remove and set aside.

Add the onions and carrots to the pot and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.

Stir in the tomato paste and flour, cooking for 1 minute. Add the wine and beef broth, scraping up any browned bits. Return the beef and bacon to the pot, along with the pearl onions, thyme and bay leaf. Bring to a simmer.

Cover the Dutch oven and place it in the preheated oven. Bake for 2 to 2.5 hours, or until the beef is tender and the sauce has thickened.

In a separate pan, melt the butter over medium heat. Add the mushrooms and sauté until browned. Add them to the stew in the last 30 minutes of cooking.

Remove the bay leaf, adjust seasoning as needed, and garnish with fresh parsley before serving.