Beef Bourguignon 

Ingredients

3 pounds beef chuck, cut into 2-inch cubes and patted dry
2 teaspoons kosher salt, more to taste
1 teaspoon freshly ground black pepper
6 ounces bacon, diced
1 large onion, diced
4 large carrots, sliced
6 garlic cloves, minced
1 tbsp tomato paste
2 tablespoons all-purpose flour
1 750-milliliter bottle of red wine
2 cups beef stock
1 large bay leaf
1 teaspoon thyme, finely chopped
1 bag frozen pearl onions (about 12 oz)
16 ounces cremini mushrooms, sliced
1 tablespoon extra-virgin olive oil
Chopped flat-leaf parsley, for garnish

Instructions

  1. Preheat the oven to 250 degrees F.
  2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  3. Dry the beef cubes with paper towels and sprinkle them with salt and pepper. In batches, sear the beef for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  4. Toss the carrots, and onions, 1 tablespoon of salt and 1 teaspoon of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste, bay leaf, and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 2 1/2 – 3 hours or until the meat and vegetables are very tender when pierced with a fork.
  5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  6. Serve with mashed potatoes or on top of a slice of bread.