Beef Bourguignon

Ingredients

• 3 pounds beef chuck, cut into 2-inch cubes
• 6 ounces bacon, diced
• 2 medium onions, quartered
• 4 medium carrots, cut into 2-inch pieces
• 8 ounces pearl onions, peeled
• 8 ounces mushrooms, halved
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Cook bacon in a large Dutch oven over medium heat until crispy. Remove and set aside, leaving 2 tablespoons of fat in the pot.
2. Pat beef dry and season with salt and pepper. Brown beef in batches, 3-4 minutes per side. Remove and set aside.
3. Add onions and carrots to the pot. Cook for 5 minutes until softened. Add garlic and tomato paste, cook for 2 minutes.
4. Dust beef with flour and return to the pot. Stir well to coat.
5. Pour in red wine and beef broth. Add bay leaves and thyme. Bring to a simmer.
6. Cover and transfer to a 325°F oven for 2 hours.
7. Add pearl onions and mushrooms. Return to oven for 30 minutes until beef is tender.
8. Remove from oven, stir in cooked bacon, and adjust seasoning. Serve hot.

Notes

• Use a heavy-bottomed Dutch oven for even heat distribution and browning.
• Pat beef dry before browning to ensure proper searing and crust formation.
• This dish benefits from a full-bodied red wine like Burgundy or Pinot Noir.
• Can be made 1-2 days ahead and refrigerated; flavors deepen overnight.
• Freezes well for up to 3 months; thaw overnight before reheating.
• Serve with egg noodles, mashed potatoes, or crusty bread to soak up the sauce.