Beef Bourguignon

Ingredients

• •3 lbs Beef chuck
• •750 ml Red wine
• •2 cups Pearl onions
• •8 oz Mushrooms
• •24 pieces Bacon
• •3 medium Carrots
• •12 oz Beef stock
• •3 tbsp Tomato paste
• •4 sprigs Thyme
• •2 pieces Bay leaves

Instructions

1. 1

   Cut 1kg beef chuck into 3-inch cubes. Pat completely dry. Season generously with salt and pepper.

   💡 Dry surface = better browning. Wet beef steams instead of sears.} (Cook for 8-15 min at 212°F)

2. 2

   Sear beef in batches in hot Dutch oven with oil until deeply browned on all sides. Don't crowd. Set aside.

   💡 The fond (browned bits) is pure flavor - don't skip this.} (Cook for 20-35 min at 350-400°F)

3. 3

   SautÃ'© bacon lardons until crispy. Remove. SautÃ'© onions, carrots, and mushrooms until golden.

   💡 Each vegetable should have distinct flavor - don't mush them together.} (Cook for 2-4 min at medium (350-375°F))

4. 4

   Add tomato paste and flour, cook 2 minutes. Deglaze with wine, scraping up fond. Add stock, herbs, and beef.

   💡 Wine adds acidity that tenderizes the beef.} (Cook for 2-4 min at medium (350-375°F))

5. 5

   Cover and braise in 325°F oven for 2.5-3 hours until beef is fork-tender. Skim fat. Adjust seasoning.

   💡 Low oven temperature breaks down collagen into gelatin.} (Cook for 20-35 min at 350-400°F)