Beef Bourguignon

Ingredients :

• 1 tablespoon olive oil (optional)
• 8 slices bacon (thick cut, chopped)
• 3 pounds stewing beef (lean, cut into 1 inch pieces)
• 1 large onion (chopped)
• 1 large carrot (peeled and roughly chopped)
• 1 pound pearl onions (peeled)
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (ground, or to taste)
• 4 cloves garlic (minced)
• 1 pound mushrooms (chopped)
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 tablespoon thyme (fresh)
• 2 cups beef broth (low sodium or no sodium added)
• 3 cups red wine

Instructions : 

Step 1:

1. Add the bacon to a large Dutch oven or a heavy based pot that’s oven safe and cook until crispy.
2. Transfer the bacon to a paper towel lined bowl and set aside.

Step 2:

1. Add the stewing beef in batches and brown well on all sides.
2. Transfer to a plate and repeat with remaining beef.
3. Add a bit of olive oil if needed, in between batches.
4. I did 3 batches, but depends on the size of your pot.

Step 3:

1. Add all the beef back to the pot.
2. Next, add the chopped onion, carrot, pearl onions, garlic and season with some salt and pepper.
3. Cook for about 3 to 5 minutes until the onions are tender and translucent.

Step 4:

1. Stir in the mushrooms then sprinkle the flour over.
2. Stir and let it cook for another 2 minutes.
3. Next add the cooked bacon back into the pot along with the tomato paste, bay leaf and thyme.
4. Then pour in the red wine and beef broth. Bring to a boil.

Step 5:

1. Preheat the oven to 325°F degrees while you’re bringing the stew to a boil.
2. Cover the pot with a lid, transfer it to the oven and cook for 2½ hours stirring every hour.
3. I like to remove the lid half hour before finished cooking.

Serve over cooked noodles or creamy mashed potatoes.