Boeuf Bourguignon

Ingredients

• 3 pounds beef chuck
• 2 bottles (750 ml each) red wine
• 4 medium carrots
• 2 large yellow onions
• 8 ounces cremini mushrooms
• 6 slices bacon
• 2 cups beef broth
• 4 cloves garlic
• 1 tablespoon flour
• 1 teaspoon thyme
• 1 leaf bay leaf
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 loaf crusty bread

Instructions

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   Cut the beef chuck into 2-inch cubes. Season with salt and black pepper.

3. 3

   In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.

4. 4

   In the same pot, add the beef cubes in batches and brown on all sides, about 5-7 minutes per batch. Remove and set aside.

5. 5

   Add chopped onions and carrots to the pot, sautéing for about 5 minutes until softened.

6. 6

   Stir in minced garlic and cook for an additional minute until fragrant.

7. 7

   Sprinkle flour over the vegetables and stir to coat, cooking for 2 minutes.

8. 8

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

9. 9

   Add the beef broth, thyme, bay leaf, and the browned beef and bacon back into the pot. Stir to combine.

10. 10

    Bring the mixture to a gentle simmer, then cover and transfer the pot to the preheated oven. Cook for 2 to 2.5 hours until the beef is tender.

11. 11

    While the stew is cooking, clean and slice the mushrooms. In a skillet, heat olive oil over medium heat and sauté mushrooms for about 5 minutes until browned. Set aside.

12. 12

    Once the beef is tender, add sautéed mushrooms to the stew and cook for an additional 15 minutes on the stovetop.

13. 13

    Remove the bay leaf and adjust seasoning with salt and pepper to taste.

14. 14

    Serve the Boeuf Bourguignon hot, alongside slices of crusty bread for dipping.