Rich French Beef Bourguignon with Carrots

Ingredients

• 3 pounds beef chuck cut into 2-inch cubes
• 1/4 cup all-purpose flour
• 6 slices bacon cut into lardons
• 3 cups red wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• 4 carrots cut into 1-inch pieces
• 1 onion diced
• 2 cloves garlic minced
• 1 teaspoon thyme dried
• 1 bay leaf
• 2 tablespoons olive oil
• 1 pound mushrooms quartered
• 1 tablespoon butter
• to taste salt and pepper

Instructions

1. 1 Preheat your oven to 325°F (165°C).
2. 2 In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. 3 Season the beef cubes with salt and pepper, then dust with flour. Brown them in batches in the bacon fat, adding olive oil if needed. Remove and set aside.
4. 4 In the same pot, add the onion and garlic. Sauté until soft, about 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes.
5. 5 Return the beef and bacon to the pot. Add the red wine, beef stock, thyme, bay leaf, and carrots. Bring to a simmer.
6. 6 Cover the pot and transfer to the preheated oven. Cook for 2 1/2 to 3 hours, or until the beef is tender.
7. 7 In the last 30 minutes of cooking, sauté the mushrooms in butter until browned and add to the stew.
8. 8 Adjust seasoning with salt and pepper before serving. Discard the bay leaf.