Beef Bourguignon

Ingredients

• 3 lbs Beef Chuck
• 3 cups Red Wine
• 2 cups Beef Broth
• 2 count Carrots
• 1 count Onion
• 8 oz Mushrooms
• 1 cup Pearl Onions
• 4 slices Bacon
• 2 tbsp Flour
• 2 tbsp Tomato Paste
• 3 cloves Garlic
• 1 tsp Thyme
• 1 count Bay Leaf
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat your oven to 325°F (160°C). Cut the 3 lbs Beef Chuck into 1-inch (2.5 cm) cubes and season them all over with 1 tsp Salt and 1/2 tsp Black Pepper. Peel and roughly chop the 2 count Carrots and 1 count Onion into 1/2-inch (1.25 cm) pieces, and mince the 3 cloves Garlic.
2. 2Place a large Dutch oven or oven-safe pot over medium heat. Add the 4 slices Bacon and cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and golden brown. Use a slotted spoon to remove the cooked bacon and set it aside on a plate, reserving all the rendered bacon fat in the pot.
3. 3Increase the heat to medium-high. Lightly dredge the seasoned 3 lbs Beef Chuck cubes in the 2 tbsp Flour, shaking off any excess. Working in batches to avoid overcrowding, add a portion of the floured beef to the hot bacon fat (add 2 tbsp Olive Oil if more fat is needed to cover the bottom of the pot) and brown on all sides for 3-4 minutes per batch, until a deep brown crust forms. Remove each browned batch and set it aside with the cooked bacon.
4. 4Reduce the heat to medium. Add the chopped 2 count Carrots and 1 count Onion to the pot with any remaining fat. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Stir in the minced 3 cloves Garlic and 2 tbsp Tomato Paste and cook for another 1 minute, until fragrant.
5. 5Pour in the 3 cups Red Wine and 2 cups Beef Broth. Increase the heat to medium-high and bring the liquid to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Return all the browned 3 lbs Beef Chuck to the pot, then add the 1 tsp Thyme and 1 count Bay Leaf.
6. 6Cover the Dutch oven tightly with its lid. Carefully transfer the pot to the preheated oven and bake for 2 hours and 30 minutes to 3 hours, or until the beef is very tender and easily pulls apart with a fork.
7. 7After the initial baking time, remove the pot from the oven. Stir in the 8 oz Mushrooms and 1 cup Pearl Onions. Re-cover the pot and return it to the oven to bake for an additional 30 minutes, until the mushrooms are tender and the pearl onions are softened.
8. 8Carefully remove the pot from the oven. Remove and discard the 1 count Bay Leaf. Crumble the reserved 4 slices Bacon over the stew and serve the Beef Bourguignon hot.

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