Beef Bourguignon

Ingredients

• 6 oz bacon, cut into small strips (lardons)
• 3 lb beef chuck, cut into 2-inch cubes
• 1 teaspoon salt, plus more to taste
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil, as needed
• 1 large carrot, sliced
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups dry red wine, such as Burgundy or Pinot Noir
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 16 frozen or fresh pearl onions, peeled
• 1 lb white mushrooms, quartered
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Nutrition (estimated per serving)

Method

1. Preheat the oven to 325 F. In a large Dutch oven over medium heat, cook the 6 oz bacon strips for 5-6 minutes, stirring, until crisp and the fat has rendered out. Remove bacon with a slotted spoon to a plate, leaving the fat in the pot.
2. Pat the 3 lb beef cubes completely dry with paper towels and season with 1 teaspoon salt and 0.5 teaspoon pepper. Working in 3-4 small batches so the pieces are not crowded, brown the beef in the hot bacon fat (adding a splash of the 2 tablespoons oil if the pot looks dry) for about 3 minutes per side until deeply browned on at least two sides. Crowding the pot causes the meat to steam and turn gray instead of browning, so take your time here.
3. Remove all browned beef to the plate with the bacon. Add the sliced carrot and chopped onion to the pot and cook 4-5 minutes until softened. Add the 3 minced garlic cloves and cook 30 seconds until fragrant.
4. Return the beef and bacon to the pot. Sprinkle the 2 tablespoons flour over everything and stir well to coat; cook for 1-2 minutes to remove the raw flour taste.
5. Stir in the 3 cups red wine and 2 cups beef broth, scraping the bottom of the pot to release any browned bits. Add the 2 tablespoons tomato paste, 1 bay leaf, and 1 teaspoon thyme, and stir to combine. The liquid should mostly cover the meat.
6. Bring the pot to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated 325 F oven. Cook for 2 to 2.5 hours, checking once around the 1.5-hour mark to make sure it is simmering gently, not boiling hard (reduce oven temperature slightly if it is bubbling too fast).
7. About 20 minutes before the stew is due to finish, melt the 2 tablespoons butter in a separate skillet over medium heat. Add the pearl onions and quartered mushrooms and cook for 8-10 minutes, stirring occasionally, until golden brown and any liquid the mushrooms release has evaporated.
8. Check the beef for doneness: it should be fall-apart tender when pressed with a fork, with an internal temperature well above 195 F (far past the 145 F minimum safe temperature for beef, since long braising is what makes tough chuck tender). If it still feels firm or chewy, cover and cook 20-30 more minutes.
9. Remove the pot from the oven and skim any excess fat from the surface with a large spoon. Discard the bay leaf. Stir in the cooked mushrooms and pearl onions.
10. Simmer the stew uncovered on the stovetop over medium-low heat for 5-10 minutes to slightly thicken the sauce, stirring occasionally so nothing sticks to the bottom; the sauce should coat the back of a spoon.
11. Taste and adjust seasoning with more salt and pepper as needed. Ladle into bowls, sprinkle with chopped fresh parsley, and serve hot, ideally with crusty bread or over buttered egg noodles.

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