Beef Bourguignon

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Flour (2 tablespoons)
• Butter (2 tablespoons)
• Mushrooms (8 ounces, sliced)
• Salt and pepper (to taste)
• Bay leaves (2)
• Thyme (2 teaspoons)
• Tomato paste (2 tablespoons)
• Beef broth (2 cups)
• Red wine (2 cups)
• Garlic (4 cloves, minced)
• Carrots (4 medium, sliced)
• Onions (2 large, chopped)
• Bacon (4 slices, chopped)
• Beef chuck roast (2 pounds, cut into 1-inch cubes)

Instructions

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
2. In the same pot, brown the beef cubes in batches until well-browned on all sides. Remove the beef and set aside.
3. Add the chopped onions, carrots, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Return the beef and bacon to the pot. Add the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low.
5. Cover and simmer for 2 to 3 hours, or until the beef is tender.
6. In a separate pan, melt the butter and sauté the sliced mushrooms until golden brown. Set aside.
7. In a small bowl, mix the flour with a little water to make a paste. Stir the paste into the beef mixture to thicken the sauce.
8. Add the sautéed mushrooms to the pot and simmer for an additional 10 minutes.
9. Garnish with chopped fresh parsley before serving.
10. Serve hot with crusty bread or mashed potatoes.