Beef Burgundy

Instructions

1. 1
   Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown in batches until golden on all sides, about 3-4 minutes per batch. Remove and set aside.
2. 2
   In the same pot, cook the lardons until crispy. Remove and set aside, leaving about 2 tablespoons of fat in the pot.
3. 3
   Add pearl onions and carrots to the pot, cook for 3-4 minutes until slightly colored. Remove and set aside.
4. 4
   Add minced garlic and tomato paste to the pot, stir and cook for 1 minute.
5. 5
   Sprinkle flour over the pot and stir to coat all ingredients, cooking for 2 minutes.
6. 6
   Pour in the entire bottle of Burgundy wine, scraping the bottom of the pot to deglaze. Return the beef and lardons to the pot.
7. 7
   Add beef stock, bay leaves, and thyme. Bring to a simmer, then cover and reduce heat to low.
8. 8
   Braise in a preheated 325°F (160°C) oven for 2.5-3 hours, or until beef is very tender.
9. 9
   About 30 minutes before the end of cooking, add the reserved pearl onions and carrots. Add mushrooms in the last 10 minutes.
10. 10
    Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.
11. 11
    Serve hot in shallow bowls with crusty bread or over egg noodles.