Boeuf Bourguignon

• 1.5kg beef chuck, cut into 5cm cubes
• 200g lardons or thick-cut bacon, diced
• 1 bottle Burgundy or Pinot Noir
• 2 carrots, diced
• 1 onion, diced
• 4 garlic cloves
• 2 tbsp tomato paste
• 300g pearl onions
• 300g cremini mushrooms
• Fresh thyme, bay leaves, parsley
• 2 tbsp flour
• Beef stock as needed

Instructions

1. 1

   Marinate beef in wine with vegetables and herbs overnight for maximum flavor.

2. 2

   Brown lardons in a Dutch oven. Remove. Brown beef in batches in the fat until deeply caramelized.

3. 3

   Sauté vegetables until softened. Add flour and tomato paste, cook 2 minutes.

4. 4

   Return beef and lardons. Add wine marinade and enough stock to cover. Bring to a simmer.

5. 5

   Braise in a 160°C (325°F) oven for 2.5-3 hours until beef is fork-tender.

6. 6

   Sauté pearl onions and mushrooms separately. Add to stew. Adjust seasoning. Serve with crusty bread or mashed potatoes.

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