Beef Bourguignon

Ingredients

• Bacon (4 strips, chopped)
• Beef chuck roast (2 pounds, cut into 1-inch cubes)
• Onions (2 medium, chopped)
• Carrots (3 medium, sliced)
• Garlic (4 cloves, minced)
• Red wine (2 cups (preferably burgundy or pinot noir))
• Beef broth (2 cups)
• Tomato paste (2 tablespoons)
• Fresh thyme (1 teaspoon, or 2 sprigs)
• Bay leaves (2)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Mushrooms (8 ounces, sliced)
• Unsalted butter (2 tablespoons)
• All-purpose flour (2 tablespoons)
• Fresh parsley (for garnish, chopped)

Instructions

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the cubed beef and brown on all sides for about 5-7 minutes. Remove the beef and set aside.
3. Add the chopped onions, sliced carrots, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Return the bacon and beef to the pot. Stir in the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Bring to a boil.
5. Reduce the heat to low and cover. Simmer for 2 hours, or until the beef is tender and the flavors have melded beautifully.
6. While the stew is simmering, melt the butter in a separate pan over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes. Set aside.
7. In a small bowl, mix the flour with a few tablespoons of water to create a slurry. Stir this mixture into the pot to thicken the sauce, cooking for an additional 10 minutes.
8. Fold in the sautéed mushrooms and simmer for another 10 minutes to allow the flavors to meld.
9. Serve hot, garnished with chopped fresh parsley.