Beef Bourguignon Recipe

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  Beef Chuck Roast
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  3 teaspoons kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Bacon(142g)
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  Yellow Onion
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  Carrots
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  Garlic
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  Tomato Paste(15g)
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  1 bay leaf
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  Thyme, Fresh
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  Flour, All-Purpose, White(30g)
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  Wine, Red, Table(720g)
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  Beef bouillon cube(20g)
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  Olive oil(30g)

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

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  Mushrooms, Cremini(227g)
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  Onions, Pearl(227g)
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  Mashed Potatoes, For Serving (Optional)
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  Parsley, Fresh

Instructions

1. 1Cook the bacon in a Dutch oven or heavy-bottomed pot over medium-low heat, stirring occasionally, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a paper towel–lined plate, reserving the fat in the pot.
2. 2Increase heat to medium-high until the fat just begins to smoke. Working in batches, add the beef in a single layer and cook 10–15 minutes, until browned and crisp on all sides. Transfer each batch to a plate as it finishes browning.
3. 3Reduce heat to medium-low, add the onion and carrots to the pot, and cook stirring occasionally, about 10 minutes, until softened. Stir in the garlic, tomato paste, and fresh thyme, and cook about 1 minute until fragrant. Add the flour and stir constantly for about 1 minute until mostly incorporated with the fat.
4. 4Increase heat to medium-high, pour in the red wine, and cook 5 minutes while scraping up browned bits from the bottom until simmering. Stir in the beef bouillon cube and 1 cup water, then return the bacon and beef with any collected juices to the pot. Cover and simmer over medium-low heat for 2–2½ hours, until the beef is very tender and easily shreds with a fork.
5. 5While the beef braises, heat the olive oil in a large skillet over medium-high heat until just smoking. Add the cremini mushrooms and pearl onions, undisturbed, and cook about 5 minutes until browned. Add ½ cup water and the remaining beef bouillon cube, bring to a boil over high heat, then reduce to medium-low heat, cover, and simmer 10–12 minutes until the onions are tender.
6. 6Uncover the skillet, increase heat to high, and cook the mushrooms and onions 2–5 minutes, stirring frequently, until caramelized and golden.
7. 7Divide the beef bourguignon, mushrooms, and pearl onions evenly into 6 airtight containers while hot. Refrigerate up to 4 days or freeze up to 3 months.
8. 8To serve, reheat in a pot over medium heat until warmed through, then top with fresh parsley.