Beef Bourguignon Recipe from thekitchn

Ingredients

• 1 large yellow onion
• 1 medium carrot
• 3 cloves garlic
• 8 ounces thick-cut bacon (5 to 6 slices)
• 1 (3-pound) boneless beef chuck roast
• 3 teaspoons kosher salt, divided, plus more as needed
• 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
• 1 tablespoon tomato paste
• 3 tablespoons all-purpose flour
• 1 (750-milliliter) bottle of dry red wine
• 1 cup low-sodium beef broth
• 5 sprigs fresh thyme
• 2 dried bay leaves
• 8 ounces pearl onion (about 25), not thawed if frozen
• 8 ounces cremini mushrooms
• 3 tablespoons unsalted butter
• Chopped fresh parsley leaves, for garnish (optional)

Serving options:

• Egg noodles
• Mashed potatoes
• Crusty bread

Directions

1. Preheat Oven:
   Arrange a rack in the lower third of the oven and preheat to 350°F (175°C).
2. Prepare Ingredients:
   Dice the onion, slice the carrot, and mince the garlic. Trim excess fat from the beef and cut it into 2-inch cubes. Pat the beef dry with paper towels and season it with 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper.
3. Cook Bacon:
   In a Dutch oven or heavy oven-safe pot with a lid, cook the bacon over medium heat, stirring occasionally, until the fat renders and the bacon becomes crisp (10–12 minutes). Remove the bacon with a slotted spoon and set aside in a bowl.
4. Brown the Beef:
   Working in batches, sear the beef in the rendered bacon fat until browned on all sides (2–3 minutes per side). Transfer the browned beef to the bowl with the bacon. Repeat with the remaining beef.
5. Cook Vegetables:
   Add the onion and carrot to the pot and sauté until the onion softens (about 3 minutes). Stir in the garlic and cook for 30 seconds until fragrant. Mix in the tomato paste and cook for 1–2 minutes, allowing it to deepen in color. Sprinkle the flour over the vegetables, stirring to coat, and cook for 1 minute.
6. Deglaze and Combine:
   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the beef broth, thyme sprigs, bay leaves, and the remaining 1/2 teaspoon of kosher salt. Return the browned beef, bacon, and any accumulated juices to the pot. Bring the mixture to a simmer over medium-high heat.
7. Braise in the Oven:
   Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for about 2 hours, or until the beef is fork-tender.
8. Prepare Onions and Mushrooms:
   About 30 minutes before the stew is done, melt the butter in a skillet over medium heat. Add the pearl onions, mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté until the vegetables are tender and lightly browned (12–15 minutes).
9. Combine and Serve:
   Remove the pot from the oven and discard the bay leaves and thyme stems. Stir in the cooked onions and mushrooms. Adjust seasoning with more salt and pepper to taste. Garnish with chopped parsley if desired, and serve warm.