Burgundy-style Beef Stew

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 8
• 8 ounces thick slab bacon, cut into 1/2-inch slices and cut crosswise into 1/4-inch pieces
• 2 tablespoons canola oil
• 2 1/2 lbs trimmed boneless beef chuck, cut into 2-inch cubes
• kosher salt
• fresh ground black pepper
• 1 large carrot, roughly chopped
• 1 large yellow onion, roughly chopped
• 1 celery rib, roughly chopped
• 2 tablespoons tomato paste
• 3 garlic cloves, roughly chopped
• 1/4 cup flour
• 2 cups beef stock or 2 cups veal stock
• 1 (750 ml) bottle full-bodied red wine, such as merlot
• 1 bouquet garni (1 sprig each parsley and thyme and 1 bay leaf, tied together with kitchen twine)
• 2 tablespoons unsalted butter
• 10 ounces button mushrooms, stemmed and quartered
• 32 pearl onions, peeled
• 1/4 cup flat leaf parsley, for garnish

Recipe

• 1 preheat oven to 325°.
• 2 cook bacon in an 8-quart dutch oven over medium heat, stirring occasionally, until browned and crisp, about 20 minutes.
• 3 using a slotted spoon, transfer the bacon to a paper towel-lined plate; pour off all but 2 tbs of the rendered fat.
• 4 increase heat to med-high and add the oil to the dutch oven.
• 5 working in batches, add the beef, season with salt and pepper, and cook, turning occasionally, until the beef is browned on all sides, 5-6 minutes.
• 6 transfer the beef to a plate and set aside.
• 7 add the carrots, onions, and celery and cook, stirring occasionally, until onions are soft and browned, about 7 minutes.
• 8 stir in the tomato paste and garlic and cook for 1 minute.
• 9 return the beef to the pot along with any juices, sprinkle with flour, and stir until the ingredients are well coated with flour.
• 10 add the stock, wine, and bouquet garni.
• 11 cover and transfer to teh oven, and cook until the beef is tender, 2 1/2-3 hours.
• 12 meanwhile, melt 1 tbs butter in a 12-inch skillet over med-high heat.
• 13 add the mushrooms and cook, stirring occasionally, until the mushrooms are soft and golden brown, 10-12 minutes.
• 14 transfer the mushrooms to a bowl and set aside.
• 15 add 1 tbs butter to the skillet along with the pearl onions and 2 tbs water.
• 16 cover partially and cook until the water evaporates and the onions are tender, about 4 minutes.
• 17 uncover and continue cooking onions, stirring occasionally, until browned all over, 2-3 minutes.
• 18 transfer onions to the bowl with the mushrooms and cover to keep warm.
• 19 remove the beef from the oven.
• 20 using a slotted spoon, transfer the beef to a large bowl and cover to keep warm.
• 21 set a fine mesh strainer over a 4-quart saucepan.
• 22 strain the cooking liquid, discarding solids, and bring to a boil over med-high heat; cook until reduced and thick enough to coat the back of a spoon, 10-12 minutes.
• 23 season sauce with salt and pepper.
• 24 to serve, divide the reserved beef between 8 serving bowls and pour some sauce over each serving.
• 25 divide the bacon, mushrooms, and pearl onions evenly between the bowls, and garnish with the parsley leaves.
• 26 serve with crusty bread.