Boeuf Bourguignon

Ingredients

• 3 lbs beef chuck, cubed
• 6 oz bacon lardons
• 1 bottle red Burgundy wine
• 2 cups beef stock
• 2 carrots, sliced
• 16 pearl onions
• 8 oz mushrooms, quartered
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 bouquet garni
• 3 tbsp flour
• 2 tbsp butter

Instructions

1. 1Render bacon lardons until crisp, then remove and set aside.
2. 2Brown beef cubes in batches in the bacon fat and remove.
3. 3Sauté carrots and onions until lightly browned, then stir in garlic and tomato paste.
4. 4Sprinkle flour over vegetables, cook 1 minute, then deglaze with wine.
5. 5Return beef and bacon to the pot, add stock and bouquet garni, cover, and braise 2 hours until tender.
6. 6Sauté mushrooms in butter and stir into the stew for the last 20 minutes.
7. 7Discard bouquet garni, adjust seasoning, and serve.

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