Beef Bourguignon

Preparation

The Beef

Step 1  With paper towels, pat dry the cubes of meat, season with salt and pepper, and set aside.

Step 2  Preheat oven to 325°F.

Step 3  In a Dutch oven, heat 1 tbs olive oil. Sauté the chopped bacon over medium-high heat for about 4 minutes, until the bacon is browned and crisp. Remove the bacon from the Dutch oven and set aside.

Step 4  Place small batches of seasoned beef cubes into the Dutch and brown on all sides for a total of 5-6 minutes, about one minute per side. Remove browned beef from the Dutch oven and set aside.

Step 5  Place the carrots into the Dutch oven and sauté for 3-4 minutes, add the diced onion and cook for 2-3 minutes, add ½ of the garlic and cook for another 2-3 minutes, until the carrots and onions have browned. Season with salt and pepper, remove from Dutch oven, and set aside.

Step 6  Drain the excess oil and return the Dutch oven to medium heat, pour in half of the beef stock, and with a wooden spoon scrape the bottom of the Dutch oven to remove any burnt bits (deglazing the pan). Do not discard, deglazing creates a ton of added flavor!

Step 7  Add to the Dutch oven the beef, bacon, carrots, onions, and garlic. Stir in the tomato paste and flour and cook for 1-2 minutes. Add the red wine, bay leaves, and thyme, and bring to a simmer.

Step 8  Cover the Dutch oven, and place in the oven for 1 ½ – 2 hours. The beef should be very tender when tested with a fork.

The Mushrooms

Step 1  In a pan or skillet, heat the oil over medium-high heat and add the remaining garlic, pearl onions, and mushrooms, season with salt and pepper, then sauté for 5-7 minutes, or until the vegetables have reached the desired brown on all sides, and remove from heat.

Step 2  When the beef is ready, separate the beef and the remaining liquid by straining liquid into a medium sized pot. Return the beef to the Dutch oven and add the sautéd mushrooms.

The Sauce

Step 1  Simmer the separated liquid in the pot for 3-4 minutes or until reduced. If more sauce is desired stir in the reserved beef broth. The sauce should be thick enough to lightly coat the back of a spoon.

Step 2  Plate the beef and mushrooms, drizzle the sauce over top, sprinkle parsley across the plate, and serve.