INGREDIENTS
1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
Instructions:
Preheat the oven to 325°F (165°C).
In a large Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside.
Season the beef cubes with salt and pepper. Add them to the Dutch oven and cook until browned on all sides. Remove the beef with a slotted spoon and set it aside.
Add the onions to the Dutch oven and cook until softened. Add the garlic and cook for another minute.
Add the flour to the Dutch oven and stir to combine with the onions and garlic.
Add the red wine to the Dutch oven and scrape the bottom of the pan to release any browned bits. Add the beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer.
Add the beef and bacon back to the Dutch oven. Add the carrots. Cover and transfer to the oven.
Bake for 2 to 3 hours, until the beef is tender and the sauce has thickened. Remove the bay leaf and discard it.
Serve the Beef Bourguignon hot, garnished with chopped parsley.
Enjoy your Beef Bourguignon!
