Beef Bourguignon

Ingredients

• •3 pounds beef chuck, cubed
• •6 slices bacon, chopped
• •2 cups red wine
• •2 cups beef broth
• •2 tablespoons tomato paste
• •1 pound pearl onions, peeled
• •8 ounces mushrooms, halved
• •3 cloves garlic, minced
• •2 tablespoons flour
• •2 bay leaves bay leaves
• •1 teaspoon thyme
• •to taste Salt and pepper

Directions

1. 1Cook bacon in a large Dutch oven over medium heat until crispy; remove and set aside.
2. 2Brown beef in batches in the bacon fat, season with salt and pepper, then remove.
3. 3Sauté garlic and tomato paste for 1 minute, dust with flour, stir well, then add wine and broth.
4. 4Return beef and bacon to the pot with bay leaves and thyme; bring to a simmer, cover, and cook for 90 minutes.
5. 5Add pearl onions and mushrooms, then continue cooking covered for another 45 minutes until beef is tender.
6. 6Remove bay leaves, taste and adjust seasoning, then serve over egg noodles or mashed potatoes.

💡 Bourguignon tastes deeper when the wine is reduced enough to lose its raw edge before the long simmer; otherwise the sauce can stay sharp even after the beef is tender. Slow cooker: brown the meat first, then cook LOW 8–10 hours, or HIGH 4–5 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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