Beef Bourguignon Recipe

WARNING: This recipe is a bit of a long process!

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INGREDIENTS:

6 slices of thick bacon cut into 1x 1-1/2 inch strips.

1/2 pound mushrooms, cleaned and sliced, stems trimmed

2 pounds of boneless beef chuck roast cut into 1 inch cubes

1 minced onion

2 cloves minced garlic

1-1/2 tsp chopped fresh thyme

2 bay leaves

1-1/2 tbsp tomato paste

1/2 pound carrots, peeled and cut diagonally into 1 inch pieces

2-3 cups of pinot noir dry red wine

2 cups beef stock

1/2 pound pearl onions, peeled

3 tbsp. of beurre manie (which is 2 tbsp. of flour mixed with 1 tbsp of softened butter)

2 tbsp of fresh parsley, rough chopped for garnish

olive oil

sea salt and fresh cracked pepper


DIRECTIONS:

1. Place a large oven safe pot over medium heat. Add the bacon to the pan and cook until crispy, stirring occasionally to ensure the bacon doesn't stick. Remove and set the bacon aside for now. Increase the heat to medium-high and add the mushrooms to the pan. Season with salt and pepper and cook until the mushrooms have released all their liquid, and they begin to brown. This should take 5 minutes. Transfer the mushrooms to a small bowl and set aside until later.

2. Dry the beef with paper towels and season liberally with salt and pepper. The next step will be to begin browning the beef. You want a good sear and a nice brown color to the meat. Do not overcrowd the meat in the pan as this causes the meat to steam and you will not get the proper sear. Cook the meat in 3 different batches to ensure it sears nicely. Cook on a medium-high heat with 2 tbsp of hot oil in the pot before you add the meat each time. At any time during this process, add more olive oil to the pan if necessary. Be sure to leave the beef alone for a couple of minutes to ensure a good sear and then rotate the meat until it is browned on all sides. Remove the beef from the pan and transfer to a plate. The amount of sear you have on the beef will affect the color and taste of your dish.

3. Recude the heat to medium and if needed add another tbsp of oil to the pot. Stir in the onion and cook until translucent. Add the garlic, thyme and bay leaves and cook for 2-3 minutes. Deglaze the pan using a cup of red wine. Bring the wine to a boil and then reduce the liquid; add in the tomato paste and stir constantly for 2 minutes.

4. Add the brown beef back into the pot with all of its juices. Also, add the cooked bacon and the carrots. Add 2 cups of wine and 2 cups of beef stock. Cover and place in a preheated 325 degree oven and cook for 2-3 hours, the longer the better. About halfway through the cooking time add the pearl onions.

5. After cooking for a few hours, ladle 1 cup of stew into a bowl and whisk in the beurre manie until completely combined. Stir this mixture back into the beef bourguignon and return to oven and uncovered until the sauce thickens, about 10 minutes. If you want it slightly thicker, you can repeat this step again.

6. Just before serving, remove the bay leaves and add the mushrooms into the pot. Season with salt and pepper to taste. Garnish with chopped parsley.