Beef Bourguignon (French Beef Stew)

• 1.5 kg beef chuck, cut into 2-inch cubes
• 750 ml dry red wine (Burgundy or Pinot Noir)
• 250 g cremini mushrooms, quartered
• 200 g pearl onions, peeled
• 150 g bacon lardons
• 3 medium carrots, sliced
• 500 ml beef broth
• 4 cloves garlic, minced
• 1 tbsp tomato paste

Instructions

1. 1

   Preheat the oven to 325°F (160°C). Pat the beef cubes dry with paper towels and season generously with salt and pepper.

2. 2

   In a large Dutch oven over medium heat, render the bacon lardons until crispy. Remove the bacon with a slotted spoon and set aside, keeping the fat in the pot.

3. 3

   Increase the heat to medium-high. Sear the beef cubes in batches in the hot bacon fat until browned on all sides. Remove beef and set aside with the bacon.

4. 4

   In the same pot, sauté the sliced carrots and onions (if using regular onions, otherwise save pearl onions for later) for 5 minutes until moistened. Add the minced garlic and tomato paste, cooking for 1 minute.

5. 5

   Deglaze the pot with the red wine, scraping up any browned bits (fond) from the bottom. Pour in the beef broth and return the beef and bacon to the pot.

6. 6

   Bring to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.

7. 7

   While the stew braises, heat a little butter in a skillet. Sauté the pearl onions and mushrooms separately until browned, about 10 minutes each. Set aside.

8. 8

   In the last 20 minutes of cooking, add the sautéed mushrooms and pearl onions to the stew. Taste and adjust seasoning before serving with crusty bread.