Beef Bourguignon 
:
Ingredients
– 2 pounds beef chuck, cut into 1-inch cubes 
– 1/4 cup all-purpose flour 
– 3 tablespoons vegetable oil 
– 6 slices bacon, chopped 
– 1 large onion, chopped 
– 2 carrots, peeled and sliced 
– 2 cloves garlic, minced 
– 1 cup red wine
– 2 cups beef broth
– 1 tablespoon tomato paste 
– 1 teaspoon fresh thyme leaves 
– 1 bay leaf 
– 8 oz mushrooms, sliced 
– 1 cup pearl onions, peeled
– Salt and pepper, to taste 
Preparation 
1. Prepare the Beef: Toss the beef cubes in flour until coated. Season with salt and pepper.
2. Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
3. Cook the Bacon: In the same pot, add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
4. Sauté Vegetables: Add the chopped onion and sliced carrots to the pot. Cook until the onion is soft, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
5. Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
6. Combine Ingredients: Return the browned beef and bacon to the pot. Add beef broth, tomato paste, thyme, and bay leaf. Stir to combine.
7. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
8. Add Mushrooms and Pearl Onions: While the beef is simmering, heat a small amount of oil in a skillet over medium heat. Sauté the mushrooms and pearl onions until browned and tender, about 5 minutes. Add to the pot during the last 30 minutes of cooking.
9. Finish and Serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve the beef bourguignon warm, with crusty bread or over mashed potatoes.
A classic French dish that’s rich and hearty!