Beef Bourguignon

Instructions

1. 1

   Preheat your oven to 275°F (135°C).

2. 2

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

3. 3

   Pat the beef cubes dry with paper towels and season with salt and pepper. In batches, brown the beef cubes on all sides in the bacon fat. Remove the beef and set aside with the bacon.

4. 4

   In the same pot, add the chopped onions and carrots, cooking until they are softened, about 10 minutes. Add the minced garlic and cook for another minute.

5. 5

   Return the bacon and beef to the pot. Sprinkle with flour and toss to coat the pieces evenly. Cook for a few minutes to remove the raw flour taste.

6. 6

   Pour in the red Burgundy wine and beef stock, ensuring the beef is covered by the liquid. Stir in the tomato paste. Add the bouquet garni.

7. 7

   Bring the mixture to a simmer, then cover the pot and place it in the preheated oven. Let it cook slowly for about 3 hours.

8. 8

   About 30 minutes before the beef is done, sauté the quartered mushrooms in a separate pan with butter until they are golden brown.

9. 9

   Once the beef is tender, remove the pot from the oven. Add the sautéed mushrooms to the pot, check for seasoning, and adjust with salt and pepper if necessary.

10. 10

    Discard the bouquet garni. Serve the beef bourguignon hot, with potatoes, rice, or crusty bread.