Beef Bourguignon

Ingredients

• 3 lbs beef chuck, cut into 2-inch cubes
• 6 oz thick-cut bacon, diced
• 3 cups Burgundy wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 3 carrots, cut into chunks
• 2 onions, quartered
• 20 pearl onions, peeled
• 10 oz mushrooms, quartered
• 4 cloves garlic, minced
• 3 tbsp flour
• 3 tbsp butter
• Bouquet garni (thyme, bay leaf, parsley)
• Salt, pepper

Canadian beef, carrots and mushrooms; use a dry Canadian red. Omit sugar from the original onion glaze.

Method

1. Dry beef thoroughly, season with salt and pepper.
2. Cook bacon in Dutch oven until crispy. Remove.
3. Brown beef in batches in hot bacon fat. Set aside.
4. Add carrots and onions, cook until browned.
5. Return beef to pot, sprinkle with flour, toss to coat.
6. Add tomato paste, garlic, wine, and stock.
7. Add bouquet garni and bacon.
8. Bring to simmer, cover, braise in 325°F oven 2.5 hours.
9. Meanwhile, glaze pearl onions in butter.
10. Sauté mushrooms in butter until golden.
11. Add pearl onions and mushrooms to stew last 30 minutes.
12. Remove beef and vegetables. Strain and reduce sauce.
13. Return everything to sauce. Serve with crusty bread.