Boeuf Bourguignon

A classic French style beef stew that contains just as much wine as there is meat. Channel your inner Julia Child and give this dish the love it deserves

INGREDIENTS

• 2 bay leaves

• 2 tsp thyme

• 2 cup beef stock

• 3 tbsp tomato paste

• 1 lb mushrooms, quartered (white or baby bellas)

• Salt

• Pepper

• 3 lb beef chuck, 2" cubes & pat dry

• 3 strips of bacon -or- pancetta-equivalent, chopped

• 1 bottle of red wine

• 6 cloves of garlic, chopped

• 1 onion, roughly chopped

• 1 + 1/2 cup carrots, 1" chopped -or- whole baby carrots

DIRECTIONS

1. Preheat Oven 350°

2. Pour yourself a glass of wine

3. Heat 1 tbsp of oil in a dutch oven or heavy bottom pot

4. Add bacon, sauté for 3 minutes or until browned. Remove bacon and set aside

5. On high heat, add the beef cubes. Salt and pepper generously. Turn beef to sear all sides in the bacon fat

6. Remove beef, set aside

7. Add 1 tbsp of butter to pot. Add mushrooms. sauté for 3 minutes or until browned

8. Add onions and garlic. sauté for 3 minutes

9. Add bacon and beef back into mixture

10. Add tomato paste, herbs, stock, and wine

11. Bring to boil. Simmer for 5 minutes

12. Cover and bake for 3.5 hours

If eating immediately

1. Remove from oven and simmer on medium-low heat on stove with lid off and add 1 tbsp of butter

If eating tomorrow (recommended)

1. Remove from oven and cool down with lid on

2. Refrigerate after fully cooked

3. Next day, reheat on stove with lid on. When you hear it boiling, remove lid and add 1 tbsp of butter. Simmer on low with lid off until almost fully reduced.