Beef Bourguignon

Ingredients

• 1 Tbsp olive oil
• 6 oz thick-cut bacon, diced
• 3 lb boneless beef chuck, cut in 2-in cubes
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 lb carrots, cut in 1-in chunks
• 2 medium yellow onions, sliced
• 3 cloves garlic, minced
• 1 Tbsp tomato paste
• 3 Tbsp all-purpose flour
• 1/2 cup cognac or brandy
• 1 bottle dry red wine, such as Pinot Noir or Burgundy
• 2 cups beef broth
• 1 tsp dried thyme (or 6 fresh sprigs)
• 2 bay leaves
• 3 Tbsp unsalted butter
• 1 lb white or cremini mushrooms, quartered
• 1 lb pearl onions, peeled (frozen is fine)
• 2 Tbsp fresh parsley, chopped

Before you start

• Preheat oven to 325°F.
• Pat the beef cubes very dry with paper towels.

Directions

1. Crisp in a Dutch oven: olive oil, thick-cut bacon.
2. Season and sear in batches until browned, 3 to 5 min per batch: step 1, boneless beef chuck, kosher salt, black pepper.
3. Brown in the drippings 10 min: step 2, carrots, yellow onions, garlic.
4. Stir in: step 3, tomato paste, all-purpose flour.
5. Deglaze, scraping the bottom: step 4, cognac or brandy.
6. Cover and braise 325°F 2 1/2 to 3 hr: step 5, dry red wine, beef broth, dried thyme (or 6 fresh sprigs), bay leaves.
7. Sauté until browned, 10 min: unsalted butter, white or cremini mushrooms, pearl onions.
8. Stir in, simmer 15 min: step 6, step 7.
9. Sprinkle with: step 8, fresh parsley.