Beef Bourguignon
Slow-braised beef in a rich wine sauce with tender vegetables and mushrooms.
3 lb beef chuck, 1.5-inch cubes
4 oz bacon, diced
4 carrots, cut into 1-inch pieces
1 yellow onion, quartered
3 garlic cloves, minced
1 tbsp tomato paste
2 cups red wine, dry
2 cups beef stock
12 oz pearl onions, peeled
8 oz cremini mushrooms, halved
3 sprigs fresh thyme, fresh
2 bay leaves, whole
2 tbsp all-purpose flour
3 tbsp unsalted butter
2 tbsp olive oil
1 ½ tsp kosher salt, coarse
1 tsp black pepper, freshly ground
1 ½ lb small potatoes, halved
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