Ingredients:
2 lb beef chuck or beef stew meat
6 slices of bacon, diced
3 onions, chopped
3 cloves of garlic, minced
2 cups of red wine
2 cups of beef broth
2 tablespoons of tomato paste
2 bay leaves
2 sprigs of thyme
2 sprigs of parsley
Salt and pepper, to taste
1 lb of mushrooms, quartered
2 carrots, peeled and cut into chunks
2 potatoes, peeled and cut into chunks
2 tablespoons of butter
2 tablespoons of flour
Instructions:
Preheat your oven to 325F.
In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
Add the beef to the pot and brown on all sides, about 5 minutes per side. Remove the beef and set aside.
Add the onions and garlic to the pot and cook until they are soft and translucent, about 5 minutes.
Return the beef and bacon to the pot and add the red wine, beef broth, tomato paste, bay leaves, thyme, and parsley.
Season with salt and pepper, to taste.
Bring the mixture to a simmer, then cover and transfer to the oven. Cook for 2-3 hours, or until the beef is tender.
While the beef is cooking, in a separate pan, sauté the mushrooms, carrots, and potatoes in butter until they are browned and tender.
Once the beef is cooked, remove it from the oven and remove the bay leaves and thyme.
In a small bowl, whisk together the butter and flour to make a paste. Stir this mixture into the pot to thicken the sauce.
Add the sautéed vegetables to the pot and stir well.
Serve the boeuf bourguignon with a side of mashed potatoes or crusty bread.
