Beef Bourguignon

• Meat

  • 8 slices Bacon
  • 4 lbs Beef chuck, roast

• Produce

  • 2 Carrots
  • 4 Celery, ribs
  • 1 1 lb pound Cremini mushrooms
  • 7 cloves Garlic
  • 1 Onion, large
  • 2 cups Pearl onions, frozen
  • 1 lb Red potatoes
  • 5 sprigs Thyme, fresh

• Canned Goods

  • 4 cups Beef stock
  • 1/4 cup Tomato paste

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 750 1 ml bottle pinot noir wine
  • 2 cups Pinot noir wine

• Other

  • 3 Leaves fresh bay
  • 3 Leaves bay

Found on thechunkychef.com

Description

Directions

• For the marinade: Combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight.
• For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine.
• Preheat the oven to 350 degrees.
• Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Season the beef generously with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches.
• Brown the meat well on all sides and remove to a plate.
• Add the bacon and cook until it gets brown and crispy. Toss in the onions, carrots, celery, and season with salt. Cook the mixture for 8 to 10 minutes or until softened. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes.
• Add 2 cups reserved wine and the beef. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven.
• Cook the beef 2 hours, checking occasionally to add more stock if needed. During the last 30 minutes of cooking time, add the mushrooms, and potatoes.
• Remove the pan from the oven, and skim off any excess grease from the surface. Serve with crusty bread and enjoy!