Traditional French Beef Bourguignon

Ingredients

• 3 lbs beef chuck cut into 2-inch cubes
• 1/2 lb bacon diced
• 2 cups red wine
• 2 cups beef stock
• 1 tbsp tomato paste
• 3 cloves garlic minced
• 1 tsp thyme dried
• 1 lb pearl onions peeled
• 1 lb carrots sliced
• 1/2 lb mushrooms quartered
• 2 tbsp olive oil
• 1/4 cup all-purpose flour sifted
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

Instructions

1. 1 Preheat the oven to 350°F (175°C).
2. 2 In a large Dutch oven, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
3. 3 Increase heat to high. Season the beef cubes with salt and pepper, then sear in batches in the bacon fat until browned on all sides. Remove and set aside.
4. 4 Lower the heat to medium. Add olive oil to the pot, then add carrots, pearl onions, and garlic. Sauté until the vegetables are softened.
5. 5 Stir in the flour and cook for 1-2 minutes. Add tomato paste, wine, and beef stock. Stir well to combine.
6. 6 Return the beef and bacon to the pot. Add thyme and bring to a simmer.
7. 7 Cover the Dutch oven and place in the preheated oven. Cook for 2 to 2.5 hours until the beef is tender and the sauce has thickened.
8. 8 While the beef cooks, melt butter in a skillet over medium heat and sauté the mushrooms until browned. Set aside.
9. 9 Add the mushrooms to the stew in the last 30 minutes of cooking.
10. 10 Taste and adjust seasoning with salt and pepper as needed before serving.