Boeuf Bourguignon

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Butter - 2 tablespoons
• Flour - 2 tablespoons
• Salt and pepper - To taste
• Bay leaves - 2
• Thyme - 2 teaspoons
• Tomato paste - 2 tablespoons
• Beef broth - 2 cups
• Red wine (preferably burgundy) - 2 cups
• Mushrooms - 8 ounces, sliced
• Garlic - 4 cloves, minced
• Carrots - 3 medium, sliced
• Onions - 2 medium, chopped
• Bacon - 4 slices, chopped
• Beef chuck roast - 2 pounds, cut into 2-inch cubes

Instructions

1. In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Season the beef cubes with salt and pepper, then add them to the pot with the bacon fat. Brown the beef on all sides, working in batches if necessary. Remove the beef and set aside.
3. Add the chopped onions, sliced carrots, minced garlic, and sliced mushrooms to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for an additional 1-2 minutes.
5. Return the beef and bacon to the pot. Add the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender.
7. Remove the bay leaves and discard. Taste and adjust the seasoning if needed.
8. Serve the Boeuf Bourguignon hot, garnished with chopped fresh parsley. It pairs well with mashed potatoes or crusty bread.