Rich French Beef Bourguignon with Carrots

Ingredients

• 3 pounds beef chuck, cut into 2-inch cubes
• 1 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

Method

1. 01
   Preheat your oven to 325°F (165°C).
2. 02
   In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. 03
   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. 04
   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. 05
   Return the beef and bacon to the pot. Add the red wine, beef stock, thyme, bay leaf, and carrots. Bring to a simmer.
6. 06
   Cover the pot and transfer to the preheated oven. Cook for 2 1/2 to 3 hours, or until the beef is tender.
7. 07
   In the last 30 minutes of cooking, sauté the mushrooms in butter until browned and add to the stew.
8. 08
   Adjust seasoning with salt and pepper before serving. Discard the bay leaf.