Beef Bourguignon with Pearl Onions

Ingredients

• 3 lbs beef chuck, cut into 2-inch cubes
• 1 bottle (750 ml) Burgundy or Pinot Noir
• 4 oz thick-cut bacon, chopped
• 1 lb cremini mushrooms, quartered
• 1 cup frozen pearl onions, thawed
• 4 garlic cloves, minced
• 2 carrots, sliced
• 2 tbsp tomato paste
• 3 cups beef broth
• 2 tbsp all-purpose flour
• 1 bouquet garni (thyme, bay leaves, parsley stems)
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. 1

   The night before, combine beef with wine, carrots, and bouquet garni. Cover and refrigerate to marinate overnight.

2. 2

   Remove beef from marinade and pat dry. Strain and reserve the marinade and vegetables separately.

3. 3

   In a large Dutch oven over medium heat, render the bacon until crispy. Remove with a slotted spoon and set aside.

4. 4

   Increase heat to medium-high. Season beef with salt and pepper, dust lightly with flour, and sear in batches until deeply browned on all sides. Remove and set aside.

5. 5

   Add olive oil to the pot. Sauté garlic and tomato paste for 1 minute. Pour in reserved marinade and bring to a boil, scraping up browned bits.

6. 6

   Return beef and bacon to the pot. Add beef broth and reserved carrots. The liquid should just cover the meat. Bring to a simmer, then cover and cook over low heat for 2–2.5 hours until beef is tender.

7. 7

   In a separate skillet, melt 2 tbsp butter over high heat. Sauté mushrooms until golden and all liquid has evaporated. In the same skillet, cook pearl onions with remaining butter until lightly browned.

8. 8

   Add mushrooms and pearl onions to the stew. Simmer uncovered for 15 minutes to reduce and concentrate the sauce. Discard bouquet garni.

9. 9

   Adjust seasoning. Serve over mashed potatoes or egg noodles, garnished with fresh parsley.