Beef Bourguignon

Instructions

1. Preheat the oven to 160 degrees Celsius.
2. In a large Dutch oven, heat olive oil over medium heat and cook the bacon until crispy. Remove and set aside.
3. In the same pot, sear the beef cubes in batches until browned on all sides. Remove and set aside.
4. Add onions and carrots to the pot, cooking until softened. Stir in garlic and cook for another minute.
5. Add tomato paste and flour, stirring to coat the vegetables. Cook for 2 minutes.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
7. Return the beef and bacon to the pot. Add beef stock, thyme, bay leaves, salt, and pepper. Stir to combine.
8. Cover the pot and transfer to the oven. Cook for 2.5 to 3 hours, until the beef is tender.
9. In a skillet, melt butter and sauté mushrooms until golden brown. Add to the stew in the last 30 minutes of cooking.
10. Remove thyme and bay leaves before serving. Adjust seasoning with salt and pepper if needed.

Prep

• Marinate beef cubes in red wine for at least 4 hours or overnight in the refrigerator.