Traditional French Beef Bourguignon

Ingredients

• 3 lbs beef chuck, cut into 2-inch cubes
• 1 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 lb mushrooms, quartered
• 2 tbsp olive oil
• 1 cup all-purpose flour, sifted
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp butter

Method

1. 01
   Preheat the oven to 350°F (175°C).
2. 02
   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. 03
   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. 04
   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. 05
   Stir in the flour and cook for 1-2 minutes. Add tomato paste, wine, and beef stock. Stir well to combine.
6. 06
   Return the beef and bacon to the pot. Add thyme and bring to a simmer.
7. 07
   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. 08
   While the beef cooks, melt butter in a skillet over medium heat and sauté the mushrooms until browned. Set aside.
9. 09
   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.