Classic Beef Bourguignon

By pommymommy

Ingredients

• 3 pounds stew beef, cubed
• 1 pound bow-tie pasta
• 2-3 cups beef stock
• 3 cups red wine, (cabernet)
• 5 carrots, chopped
• 4 slices bacon, cut into strips
• 2 onions, finely chopped
• 2 bay leaves
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon tomato paste1 t dried thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon cloves
• salt and pepper

Preparation

Step 1

1. Preheat oven to 450 degrees F.
2. Take cubed beef and pat dry with paper towels to remove excess moisture.
3. Heat olive oil in large Dutch oven over medium heat and render bacon strips until browned and crispy. Remove to a bowl leaving bacon fat in the pot.
4. Turn heat up to medium-high and in batches, brown cubed beef, adding more olive oil if necessary. Once browned, transfer to bowl with bacon and set aside.
5. Add onions and carrots, seasoned with salt and pepper and saute' until softened and tender. 6-8 minutes.
6 Return beef and bacon to the vegetables and sprinkle with flour. Toss to coat everything and transfer Dutch oven to the oven for 4 minutes, uncovered.
7. Toss everything again and roast for another 4 minutes.
8. Remove pot to stove (Medium heat) and turn oven heat down to 325 degrees F.
9. Stir tomato paste into beef and veggies and cook for 3-5 minutes.
10. Pour in liquids until meat is just submerged, the add garlic, bay leaves, thyme, rosemary and cloves, and let simmer.
11. Cover and place in oven for 3 more hours. Check at 2 hours to see how much liquid is left, adding more stock if meat is no longer covered.
12 Once meat is tender, transfer Dutch oven back to stove and keep on low heat until ready to serve.
13. Taste and adjust seasoning, if necessary.
14. Bring a large pot of salted water to a boil and cook pasta according to package directions, or until al dente.
15. Serve beef bourguignon hot, on top of pasta, pouring extra sauce over as desired.