Beef Bourguignon

Instructions

1. 1

   Season the beef cubes with salt and pepper, then toss them with the flour to coat.

2. 2

   In a large pot or Dutch oven, fry the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the fat in the pot.

3. 3

   Increase the heat to medium-high and add the beef cubes to the pot in batches, browning them on all sides. Remove the browned beef and set aside.

4. 4

   In the same pot, add a knob of butter if needed and sauté the chopped onion and sliced carrots until the onion is translucent.

5. 5

   Add the minced garlic and cook for another minute.

6. 6

   Stir in the tomato paste and cook for a minute to remove the raw flavor.

7. 7

   Pour in the red wine and beef stock, then add the bay leaf and thyme sprigs. Bring to a simmer.

8. 8

   Return the beef and bacon to the pot. Cover and simmer gently for about 2 hours, or until the beef is tender.

9. 9

   In a separate pan, sauté the mushrooms and pearl onions in butter until golden brown.

10. 10

    Add the mushrooms and pearl onions to the pot with the beef and cook for another 30 minutes.

11. 11

    Adjust seasoning with salt and pepper, and remove the bay leaf and thyme sprigs before serving.

12. 12

    Serve hot with potatoes, noodles, or crusty bread.