Beef Bourguignon

Instructions

1. 1

   In a large Dutch oven, cook the pancetta over medium heat until crisp. Remove with a slotted spoon and set aside.

2. 2

   Season the beef cubes with salt and pepper. Dust lightly with flour. Add olive oil to the pot and brown the beef in batches until well-seared on all sides. Remove and set aside.

3. 3

   In the same pot, sauté the sliced onions and carrots until lightly browned. Add garlic and cook until fragrant, about 1 minute.

4. 4

   Stir in the tomato paste and cook for 1-2 minutes. Add the wine and bring to a boil, scraping any browned bits from the bottom of the pot.

5. 5

   Return beef and pancetta to the pot. Pour in the beef broth, until the meat is just covered. Tie the thyme sprigs and bay leaves together with kitchen twine to make a bouquet garni for easy removal later. Add the herb bundle to the pot. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven.

6. 6

   Cook in the oven for 2 to 2 1/2 hours, until the meat is very tender when pierced with a fork.

7. 7

   While the stew is cooking, sauté the mushrooms in butter until browned. Set aside.

8. 8

   In a separate pan, sauté the pearl onions in butter and a little water until tender and lightly browned. Set aside.

9. 9

   When the stew is done, fish out the thyme sprigs and bay leaves. Stir in the mushrooms and pearl onions.

10. 10

    Bring the stew to a simmer on the stovetop and cook uncovered for 15 minutes to thicken slightly. Season with additional salt and pepper to taste.

11. 11

    Serve hot over boiled potatoes, egg noodles or crusty bread to soak up the delicious sauce. Garnish with chopped parsley if desired.