Beef Bourguignon

Beef Bourguignon
Serves 6
  1. 3 pounds chuck roast, trimmed and cut into 2-in. cubes
  2. 3/4 teaspoon kosher salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 6 slices thick cut bacon, chopped
  5. 1 medium onion, finely chopped
  6. 2 tablespoons flour
  7. 1 tablespoon tomato paste
  8. 2 garlic cloves, minced
  9. 2 sprigs fresh thyme
  10. 1 bay leaf
  11. 1 (750 ml) bottle dry red wine
  12. 2 medium carrots, cut into 2-in. pieces
  13. 2 tablespoons butter, divided
  14. 8 ounces frozen pearl onions, thawed
  15. 8 ounces cremini mushrooms, cleaned and quartered
  16. Chopped flat-leaf parsley, for garnish
  1. Preheat oven to 350 degrees. Pat the beef dry with paper towels and season with salt and pepper.
  2. In a 5 quart Dutch oven, cook bacon over medium heat until browned and crispy. Remove to a side dish with a slotted spoon and increase the heat to medium-high.
  3. In 2 batches, brown the beef on all sides. Transfer each batch of beef to a large plate as it's browned. Drain all but 2 tablespoons of fat from the Dutch oven.
  4. Reduce the heat to medium and add the onion. Cook, stirring, until softened, about 3 to 4 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the tomato paste, garlic, thyme and bay leaf and cook, stirring for 2 minutes. Stir in the wine. Return the beef and half of the bacon to the Dutch oven and bring to a simmer.
  5. Cover Dutch oven and set in lower third of oven to cook for 1 hour and 30 minutes. Turn beef over and add the carrots. The stew should be saucy so add a little water, if necessary. Continue to cook, covered, in the oven for 30 minutes.
  6. Heat 1 tablespoon of butter in a 10 inch skillet over medium heat. Add onions and cook, stirring for about 4 to 5 minutes, until browned. Add the browned onions to the Dutch oven and continue to cook, covered, for 15 to 20 minutes or until the beef and vegetables are tender. Remove and discard thyme sprigs and bay leaf.
  7. Meanwhile, wipe out skillet and add remaining 1 tablespoon of butter over high heat. Add mushrooms and cook, stirring occasionally for 4 to 5 minutes, until browned. Stir the mushrooms into the stew. Garnish with remaining cooked bacon and parsley and serve with mashed potatoes or noodles, as desired.
Adapted from Julia Child's "Mastering the Art of French Cooking"
Adapted from Julia Child's "Mastering the Art of French Cooking"
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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