Beef Bourguignon (French Boeuf Bourguignon)

🧂 Ingredients

• 2 ½ lbs chuck steak

  (well marbled, cut into cubed portions)
• 1 bottle Pinot Noir

  (Pinot Noir or Gamay are traditionally used, other red burgundy wines will also work)
• 3 bay leaves
• 1 tablespoon thyme

  (fresh, chopped)
• ¼ teaspoon each, salt & pepper
• ½ lb bacon

  (cut into ½" chunks)
• ¾ cup white onion

  (or half a large white onion, chopped)
• 3 tablespoon all-purpose flour
• 2 tablespoon tomato paste
• 2 tablespoon butter
• 3 cups beef broth
• 1 lb pearl onions
• 1 lb button mushrooms

  (white mushrooms, halved or quartered)
• 3 carrots

  (3 large, 4 medium, 5-6 small - sliced on the diagonal approx 1" chunks)
• 1 tablespoon parsley

  (chopped, fresh - optional for garnish)

Instructions

• 1 Begin with placing your cubed chuck steak into a medium to large bowl. Season
  with salt & pepper, the chopped fresh thyme, and add the three bay leaves, then
  cover with a bottle of your red wine of choice. *Use less red wine, if desired,
  and increase the amount of beef broth used. If using more beef broth, cover the
  meat with the desired amount of red wine then add enough beef broth to cover the
  meat and allow it to marinate overnight.
  
• 2 Separate the marinated beef from the red wine that it was in overnight,
  reserving the red wine for use later.
  
• 3 Bring a large skillet or frying pan to medium high heat and crisp the bacon
  pieces (about 8 minutes). Do not drain off the bacon grease. Remove the cooked
  bacon and set aside in a dutch oven or casserole dish (one with a fitted lid).
  
• 4 Once the bacon has been browned and removed from the skillet or frying pan,
  begin searing the marinated pieces of chuck steak in batches until all of the
  pieces of meat have been browned on all sides (about 3-4 minutes) and placed in
  the dutch oven or casserole dish. *Hopefully, you still have enough bacon grease
  to use for searing the meat chunks and enough remaining for frying the chopped
  onion as well. If not, you may need to add some olive oil as necessary to
  continue.
• 5 Saute the chopped onion in the remaining bacon grease until translucent, then
  transfer into the Dutch oven or casserole dish with the bacon and browned beef.
• 6 Add the all-purpose flour into the frying pan to soak up any remaining grease,
  stir, then add the tomato paste. Begin mixing and add the reserved red wine into
  the frying pan to create a sauce for the beef bourguignon. Whisk to combine,
  then add the beef broth and bring to a boil.
• 7 Once the sauce has reached a full boil, transfer it to the Dutch oven or
  casserole dish. Pour directly over the bacon, beef, and onion. Cover and cook in
  a preheated oven at 395°F (200°C) for 1 hour.
• 8 Remove the beef bourguignon from the oven after 1 hour and add the pearl onions,
  mushrooms, carrots, and butter. Stir to combine, then return to the oven and
  continue to cook for 1 additional hour.
• 9 Remove from the oven after 2 hours total cooking time in the oven and serve
  immediately over pasta, mashed potatoes, or toasted bread.

Nutrition Info