Classic Main Course Beef Bourguignon

Ingredients

• 2 lbs Beef chuck roast, cubed
• 3 cups Red wine (Pinot Noir or Cabernet)
• 2 cups Beef broth
• 4 slices Bacon, diced
• 3 large Carrots, sliced
• 1 large Yellow onion, diced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 4 sprigs Fresh thyme
• 8 ounces Cremini mushrooms, halved
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour

Instructions

1. 1

   In a large Dutch oven, cook the diced bacon over medium heat until crispy, then remove and set aside.

2. 2

   Season the beef cubes with salt and pepper, then sear them in the bacon fat until browned on all sides.

3. 3

   Remove the beef and sauté the onions and carrots in the same pot until the onions are translucent.

4. 4

   Stir in the garlic and tomato paste, cooking for one minute until fragrant.

5. 5

   Sprinkle the flour over the vegetables and stir to coat, then slowly pour in the red wine and beef broth.

6. 6

   Return the beef and bacon to the pot, add the thyme sprigs, and bring to a gentle simmer.

7. 7

   Cover and cook on low heat for 90 minutes, adding the mushrooms during the last 20 minutes of cooking.

8. 8

   Remove the thyme sprigs and serve hot over mashed potatoes or with crusty bread.