“`html

Beef Bourguignon Recipe

A classic French stew made with beef and wine, garnished with onions, mushrooms, and bacon.

• 150g of bacon, roughly chopped
• 3 lbs of beef chuck, cut into 2-inch squares
• 1 large carrot, sliced
• 1 large onion, sliced
• Salt and pepper to taste
• 2 tbsp of flour
• 3 cups of red wine (Burgundy or Pinot Noir)
• 2-3 cups of beef stock
• 1 tbsp of tomato paste
• 2 cloves of garlic, minced
• 1/2 tsp of thyme
• 1 bay leaf
• 18-24 small onions, quartered
• 3 tbsp of butter
• 1 lb of mushrooms, quartered

Prep Time: 20 minutes
Cook Time: 3 hours
Serves: 6

1. Preheat the oven to 450°F (232°C).
2. In a large oven-proof pot, sauté the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Season the beef with salt and pepper. In the same pot, brown the beef on all sides in the bacon fat, then set aside with the bacon.
4. In the same pot, add the carrot and onion, cooking until softened. Sprinkle the flour over the vegetables, stir well, and cook for a couple of minutes.
5. Return the beef and bacon to the pot. Add the wine and enough beef stock to barely cover the meat. Add the tomato paste, garlic, thyme, and bay leaf. Bring to a simmer.
6. Cover the pot and set in the lower third of the oven. Cook for 3 to 4 hours, or until the beef is tender. Adjust the oven temperature as necessary to maintain a gentle simmer.
7. About an hour before the beef is done, sauté the onions and mushrooms in butter over medium heat until browned and set aside.
8. Once the beef is tender, add the onions, mushrooms, and any juices back into the pot. Simmer on the stovetop for about 10 minutes to combine the flavors.
9. Check the seasoning and adjust with salt and pepper as necessary.
10. Remove the bay leaf before serving. Garnish with fresh parsley if desired.

“`