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 wine like pinot noir
• •2 Tbsp flour
• •2 cups beef stock
• •2 Tbsp tomato paste
• •1 tsp sprigs
• •2 bay leaves
• •10 pearl onions
• •10 oz depending on size
• •2 Tbsp butter
• •2 Tbsp garlic
• •olive oil
• •salt and pepper
• •4 Tbsp flat leaf parsley
• •1 lb egg noodles

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Method

From maplewoodroad.com — read the original

1. 1Heat 1 Tbsp of vegetable oil over medium heat.
2. 2Add the bacon (it should sizzle). Cook for about 5 minutes, stirring occasionally.
3. 3Remove with a slotted spoon and set aside.
4. 4Add beef cubes (make sure they sizzle when touching the oil) and brown on all sides, about 5 minutes. Make sure not to overcrowd the pan.
5. 5Remove with a slotted spoon and set aside.
6. 6Add carrots and onion (or shallots) and stir for about 3 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp freshly cracked black pepper.
7. 7Add the cooked bacon and browned beef cubes, add 2 Tbsp flour, give it a really good stir, and cook for 2 minutes.
8. 8Add 2 cups red wine, 2 cups beef stock, 2 Tbsp tomato paste, thyme, bay leaves, and pearl onions. Bring to a boil. Stir and reduce to a simmer. Now, it’s time to put the lid on.
9. 9Stir every 15 minutes or so to make sure you’ve got a good simmer going and nothing sticks to the bottom of the pan.
10. 10After about 1-1/2 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.
11. 11Now 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.
12. 12Add minced garlic for just 30 seconds (you want them fragrant but not burned) and add the mushrooms.
13. 13Stir, add a little olive oil (or more butter) if you think the mushrooms are too dry. Season with a pinch of kosher salt and freshly cracked black pepper. Cook for about 5 minutes.
14. 14Add the sautéed mushroom-garlic-butter mixture to the Dutch oven and give it one more last stir.
15. 15Serve over your favorite side dish. In my case, that’s buttered extra-wide egg noodles.
16. 16Sprinkle with chopped parsley and pour everyone a nice glass of red wine.