Beef Bourguignon

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  2.3 lbs Beef Chuck Roast
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  4.3 tsp 4 1/4 teaspoons kosher salt (plus additional to taste)
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  2 tsp 2 teaspoons ground black pepper (plus additional to taste)
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  5 Bacon(140g)
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  32 oz Mushrooms, Cremini
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  2 tbsp Unsalted Butter
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  750 ml Wine, Red, Table
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  2 lbs Carrots
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  2 Yellow Onion(220g)
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  3 Garlic(9g)
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  1 tbsp Tomato Paste
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  15 oz Low Sodium Beef Broth
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  6 Thyme, Fresh(5g)
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  2 tbsp Flour, All-Purpose, White
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  10 oz Onions, Pearl, Frozen
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  Parsley, Fresh

Instructions

1. 1Pat the beef dry with paper towels and season generously with salt and pepper. Heat a large Dutch oven over medium heat, add the bacon, and cook 8–10 minutes, stirring occasionally, until browned and crisp and fat has rendered. Remove bacon to a plate with a slotted spoon.
2. 2Add the mushrooms and butter to the pot, stir to combine, and sauté over medium-low heat 8 minutes until mushrooms are deeply browned and have released their liquid. Season with salt, cook 30 seconds more, then transfer to a separate plate.
3. 3Increase heat to medium-high. Working in batches to avoid crowding, add the beef in a single layer and sear 3–5 minutes per batch, turning occasionally, until browned on all sides (do not cook through). Return all beef and bacon to the pot along with any collected juices.
4. 4Pour in approximately one-quarter of the red wine and scrape the bottom of the pot with a wooden spoon to dissolve the browned bits. Add the carrots, onion, salt, and pepper, then reduce heat to medium and sauté 10 minutes, stirring occasionally, until onions are lightly browned. Stir in garlic and tomato paste and cook 30 seconds until fragrant.
5. 5Add the remaining wine and beef broth to the pot, tuck in the fresh thyme, and increase heat to bring the liquid to a simmer. Cover and transfer to a 250°F oven; braise 1 hour 15 minutes until the beef is fork-tender.
6. 6Remove the pot from the oven and place on the stovetop over medium heat. Mash the butter and flour together in a small bowl, then stir into the stew. Add the pearl onions and reserved mushrooms, bring to a boil, then reduce heat and simmer 15 minutes until thickened and flavors meld.
7. 7Divide the beef bourguignon evenly into 6 airtight containers while hot, ensuring each portion receives beef, vegetables, and broth. Cool to room temperature before sealing and refrigerating.
8. 8Reheat individual portions in a saucepan over medium heat 5–7 minutes, stirring occasionally, until heated through to 165°F. Garnish with fresh parsley and serve.