French Beef Bourguignon

Ingredients:

3 lbs (1.4 kg) chuck roast, cut into 2-inch cubes

Salt and black pepper, to taste

4 oz bacon, chopped

2 tablespoons olive oil

1 large yellow onion, chopped

3 carrots, sliced

4 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons all-purpose flour

3 cups dry red wine (like Pinot Noir)

2 cups beef broth

1 tablespoon fresh thyme (or 1 teaspoon dried)

2 bay leaves

1 lb pearl onions (frozen or fresh, peeled)

1 lb mushrooms, halved

2 tablespoons butter

Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 325°F (160°C).

Season beef cubes with salt and pepper. In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

Brown the beef in batches in the bacon fat, turning until all sides are well-seared. Set beef aside.

Add olive oil if needed, then sauté chopped onions and carrots until softened, about 5 minutes. Add garlic and cook 1 minute more.

Stir in tomato paste and cook for 2 minutes. Sprinkle in flour and stir to coat.

Slowly pour in wine, scraping the bottom of the pot. Add beef broth, thyme, bay leaves, and the seared beef with its juices. Bring to a simmer.

Cover with lid and transfer to the oven. Bake for 2½ to 3 hours, or until the beef is fork-tender.

While stew is in the oven, sauté mushrooms and pearl onions in butter until browned. Set aside.

When the beef is done, stir in the mushrooms and pearl onions. Simmer uncovered on the stove for 10–15 minutes to thicken.

Garnish with chopped parsley and serve with mashed potatoes, noodles, or crusty bread.

Prep Time: 30 minutes | Cooking Time: 3 hours | Total Time: 3 hours 30 minutes

Kcal: 560 kcal | Servings: 6 servings