Beef Bourguignon

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bacon(170g)
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  Beef Brisket(1361g)
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  Carrots
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  Yellow Onion
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  Garlic(360g)
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  1 pinch coarse salt
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  1 pinch ground pepper
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  Flour, All-Purpose, White(30g)
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  Yellow Onion
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  Wine, Red, Table(720g)
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  Low Sodium Beef Broth(720g)
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  Tomato Paste(30g)
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  Beef bouillon cube
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  Thyme, Fresh(5g)
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  Parsley, Fresh(30g)
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  2 bay leaves
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  Mushrooms, White, Sliced(454g)
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  Unsalted Butter(30g)

Instructions

1. 1Heat olive oil in a large Dutch oven over medium heat. Add the bacon and cook 3–4 minutes until crisp and browned, then transfer to a plate with a slotted spoon.
2. 2Pat the beef brisket dry with paper towels. Working in batches, sear the beef in the hot oil/bacon fat over medium-high heat for 4–5 minutes per batch until deeply browned on all sides, then transfer to the plate with bacon.
3. 3In the remaining fat, sauté the carrots and diced onion over medium heat for 3–4 minutes until softened. Add the minced garlic and cook 1 minute until fragrant. Drain excess fat leaving about 1 tablespoon, then return the bacon and beef to the pot. Season with salt and pepper, sprinkle with flour, toss well, and cook 4–5 minutes over medium heat until the flour browns.
4. 4Add the red wine, beef broth (enough to barely cover the meat), tomato paste, beef bouillon cube, fresh thyme, and half the fresh parsley. Bring to a simmer over medium heat, then cover and transfer to a 350°F oven for 2–3 hours until the beef is fall-apart tender.
5. 5In the final 5 minutes of oven time, melt the butter in a medium skillet over medium heat. Once foaming subsides, add the remaining minced garlic and cook 30 seconds until fragrant. Add the sliced mushrooms and cook 5–6 minutes over medium-high heat, shaking occasionally, until golden brown and tender. Season with salt and pepper, then set aside.
6. 6Remove the Dutch oven from the oven. Strain the braising liquid through a fine-mesh strainer into a separate pot, discarding the herbs. Return the beef and vegetables to the Dutch oven, then add the cooked mushrooms on top.
7. 7Skim any visible fat from the surface of the braising liquid. Simmer over medium heat for 2–3 minutes to thicken, or until the sauce lightly coats the back of a spoon. Adjust seasoning with salt and pepper.
8. 8Divide the beef bourguignon evenly into 6 airtight containers while hot, ensuring each portion receives meat, vegetables, mushrooms, and sauce. Cool completely before covering and refrigerating for up to 4 days. Reheat gently over medium-low heat for 8–10 minutes before serving, garnished with remaining fresh parsley.