Beef Bourguignon

• temps total: 1 hour 45 minutes

Ingrédients

2 lbs beef chuck, diced

1 lb double-smoked bacon, chopped into lardons

2 onions, julienned

2–3 carrots, sliced

2 tbsp tomato paste

2 cups red wine

3 cups beef stock

2 sprigs rosemary

3 sprigs thyme

2 bay leaves

1½ cups mushrooms, chopped

1 cup pearl onions, blanched & peeled

Salt & black pepper, to taste

Oil, as needed

Instructions

Season beef with salt and pepper. Sear until browned, then remove.

Render bacon until crisp. Remove, keeping the fat.

Sauté onions and carrots in same pot. Add tomato paste and cook briefly.

Deglaze with red wine, then add beef stock. Return beef and bacon. Add rosemary, thyme, and bay leaves. Simmer.

Separately roast mushrooms and pearl onions in oil, salt, and pepper. Add them halfway through braise (about 1.5–2 hours).

Continue cooking until beef is tender and sauce is rich.

Serve hot — ideally over mashed potatoes