Beef Bourguignon

Ingredients

• 1 tablespoons extra-virgin olive oil
• 6 ounces bacon (roughly chopped)
• 3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks)
• 1 carrot (large, sliced 1/2-inch thick)
• 1 white onion (large, diced)
• 6 cloves garlic (minced (divided))
• 1 pinch coarse salt
• 1 pinch ground pepper
• 2 tablespoons flour
• 12 pearl onions (small, optional)
• 3 cups red wine (like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine)
• 2-3 cups beef stock ((if using 2 cups of wine, use 3 cups beef stock))
• 2 tablespoons tomato paste
• 1 beef bouillon cube (crushed)
• 1 teaspoon fresh thyme (finely chopped)
• 2 tablespoons fresh parsley (finely chopped, divided)
• 2 bay leaves
• 1 pound white mushrooms (fresh, small or brown mushrooms ,quartered)
• 2 tablespoons butter

Method

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Heat olive oil in a large Dutch oven over medium heat and cook chopped bacon until crisp, then remove with a slotted spoon.

3. 3

   Pat beef chunks dry, season with salt and pepper, and sear in batches in the bacon fat until browned on all sides, then set aside.

4. 4

   Sauté sliced carrot and diced onion in the remaining fat until softened, then add half the minced garlic and cook for 1 minute.

5. 5

   Return beef and bacon to the pot, sprinkle with flour, and toss to coat.

6. 6

   Stir in red wine, beef stock, tomato paste, crushed bouillon cube, thyme, half the fresh parsley, and bay leaves, bringing to a simmer.

7. 7

   Cover with a lid and transfer to the oven to braise for 2 to 3 hours, until the beef is tender.

8. 8

   In a skillet, melt butter over medium-high heat and sauté the mushrooms and pearl onions with the remaining minced garlic until browned.

9. 9

   Fold the sautéed mushrooms and pearl onions into the stew during the last 20 to 30 minutes of cooking.

10. 10

    Remove bay leaves, garnish with remaining fresh parsley, and serve.