Beef Bourguignon

Instructions

1. 1
   Preheat oven to 160°C (320°F).
2. 2
   In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
3. 3
   Brown the beef in batches in the bacon fat, about 3-4 minutes per side. Set aside.
4. 4
   In the same pot, sauté the onion, carrot, and celery until lightly colored, about 5 minutes.
5. 5
   Add garlic and tomato paste, cook for 1 minute.
6. 6
   Deglaze with red wine, scraping up browned bits. Add beef stock, bay leaves, thyme, and return beef and bacon to pot.
7. 7
   Cover and braise in the oven for 2.5 hours, stirring occasionally.
8. 8
   In a separate pan, sauté pearl onions and mushrooms in olive oil until golden. Add to the stew.
9. 9
   Continue braising for 30 minutes more until beef is very tender.
10. 10
    Season with salt and pepper. Remove bay leaves and thyme sprigs before serving.