Beef Bourguignon

Instructions

1. Pat dry the Beef chuck roast cubes and season generously with Salt and Black pepper.
2. In a large Dutch oven or heavy-bottomed pot, cook the diced Thick-cut bacon from the Bacon & Browning group over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
3. If needed, add Olive oil from the Bacon & Browning group to the pot to ensure about 2 tablespoons of fat. Sear the seasoned Beef chuck roast cubes in batches until deeply browned on all sides. Do not overcrowd the pot. Remove seared beef and set aside.
4. Add the chopped Yellow onion and sliced Carrots from the Aromatics & Vegetables group to the pot. Sauté for 5-7 minutes until softened. Add the minced Garlic and cook for another minute until fragrant.
5. Stir in the All-purpose flour from the Braising Liquid & Seasoning group and cook for 1-2 minutes, stirring constantly, to create a roux.
6. Gradually pour in the Dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
7. Stir in the Beef broth, Tomato paste, Fresh thyme sprigs, and Bay leaf from the Braising Liquid & Seasoning group. Return the seared beef to the pot.
8. Bring the mixture to a gentle simmer, then cover the Dutch oven and transfer to a preheated oven at 325°F (160°C). Braise for 2 hours.
9. After 2 hours, add the halved Cremini mushrooms and thawed Frozen pearl onions from the Aromatics & Vegetables group to the pot. Return the cooked bacon to the pot. Stir gently.
10. Cover and continue to braise for another 45-60 minutes, or until the beef is fork-tender.
11. Remove the Dutch oven from the oven. Discard the Fresh thyme sprigs and Bay leaf. Taste and adjust seasoning if necessary.
12. Ladle the Beef Bourguignon into bowls and garnish generously with chopped Fresh parsley from the Garnish group before serving.