Beef Bourguignon

Ingredients

• •2½ lbs beef chuck shoulder
• •1 tsp kosher salt
• •¼ tsp cracked pepper
• •6 oz bacon
• •1 Tbsp vegetable oil
• •1½ cups carrots
• •1½ cups onions
• •2 cups red wine
• •2 Tbsp all-purpose flour
• •2 cups beef stock
• •2 Tbsp tomato paste
• •1 tsp thyme
• •2 bay leaves
• •10 pearl onions
• •10 oz mushrooms
• •2 Tbsp butter
• •2 Tbsp garlic
• •olive oil
• •salt and pepper
• •4 Tbsp flat leaf parsley
• •1 lb egg noodles

Method

Adapted from maplewoodroad.com

1. 1Heat 1 Tbsp of vegetable oil over medium heat.
2. 2Add the bacon (it should sizzle).
3. 3Cook for about 5 minutes, stirring occasionally.
4. 4Remove with a slotted spoon and set aside.
5. 5Add beef cubes (make sure they sizzle when touching the oil).
6. 6Brown on all sides, about 5 minutes. Make sure not to overcrowd the pan.
7. 7Remove with a slotted spoon and set aside.
8. 8Add carrots and onion (or shallots).
9. 9Stir for about 3 minutes.
10. 10Season with ½ tsp kosher salt and ¼ tsp freshly cracked black pepper.
11. 11Add the cooked bacon and browned beef cubes.
12. 12Add 2 Tbsp flour.
13. 13Give it a really good stir.
14. 14Cook for 2 minutes.
15. 15Add 2 cups red wine, 2 cups beef stock, 2 Tbsp tomato paste, thyme, bay leaves, and pearl onions.
16. 16Bring to a boil.
17. 17Stir.
18. 18Reduce to a simmer.
19. 19Now, it’s time to put the lid on.
20. 20Stir every 15 minutes or so to make sure you’ve got a good simmer going and nothing sticks to the bottom of the pan.
21. 21After about 1½ hours, it should be ready, or close to it. Now is a good time to taste. Don’t sweat it if it still seems a little strong on the wine taste. It’ll mellow. But make sure it doesn’t need any more kosher salt.
22. 22Now that the beef bourguignon is almost ready, we’re going to sauté the mushrooms. In a large frying pan over medium heat, melt 2 Tbsp butter until it slightly bubbles and foams.
23. 23Add minced garlic for just 30 seconds (you want them fragrant but not burned).
24. 24Add the mushrooms.
25. 25Stir.
26. 26Add a little olive oil (or more butter) if you think the mushrooms are too dry.
27. 27Season with a pinch of kosher salt and freshly cracked black pepper.
28. 28Cook for about 5 minutes.
29. 29Add the sautéed mushroom-garlic-butter mixture to the Dutch oven.
30. 30Give it one more last stir.
31. 31Cook the egg noodles in a large pot of boiling salted water until tender, 7 to 10 minutes, then drain.
32. 32Serve over your favorite side dish. In my case, that’s buttered extra-wide egg noodles.
33. 33Sprinkle with chopped parsley.
34. 34Pour everyone a nice glass of red wine.