Beef Bourguignon
A deeply flavored, slow-braised stew yielding tender meat and a silky, concentrated sauce.
1500 g beef chuck, cut into 2-inch cubes
2 tsp salt
1 tsp black pepper, freshly ground
2 tbsp flour, for dusting
150 g bacon, diced
4 whole carrots, cut into 1-inch pieces
2 whole onions, peeled and halved
4 clove garlic, smashed
1 tbsp tomato paste
750 ml red wine, full-bodied
500 ml beef stock, hot
4 sprig thyme
2 whole bay leaf
250 g mushrooms, halved
200 g pearl onions, peeled
2 tbsp butter
2 tbsp olive oil
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