Beef Bourguignon

Ingredients

Beef chuck roast

2 pounds, cut into 1-inch cubes

Bacon

6 slices, diced

Onions

2 medium, chopped

Carrots

3 medium, sliced

Garlic

4 cloves, minced

Mushrooms

8 ounces, sliced

Red wine

2 cups (preferably burgundy)

Beef broth

2 cups

Tomato paste

2 tablespoons

Flour

2 tablespoons

Butter

2 tablespoons

Bay leaves

2

Thyme

1 teaspoon, dried

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
2. In the same pot, brown the beef cubes in batches, ensuring each piece is well-browned on all sides. Remove the browned beef and set aside.
3. Add the chopped onions, sliced carrots, and minced garlic to the pot. Sauté the vegetables for about 5 minutes, or until they are softened and fragrant.
4. Return the browned beef and crispy bacon to the pot. Pour in the red wine and beef broth, then add the tomato paste, thyme, bay leaves, salt, and pepper. Stir to combine and bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 to 3 hours, or until the beef is tender and easily pulls apart with a fork.
6. Meanwhile, in a separate pan, melt the butter over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5 minutes. Set aside.
7. In a small bowl, mix the flour with a few tablespoons of water to form a paste. Stir this paste into the beef mixture to thicken the sauce, cooking for an additional 10 minutes.
8. Add the sautéed mushrooms to the pot, stirring gently to combine. Let it simmer for another 10 minutes.
9. Before serving, garnish the dish with chopped fresh parsley for a pop of color and freshness. Serve hot with crusty bread or creamy mashed potatoes.