BEEF BOURGUIGNON

By bjnelson55

From the Parade Sunday magazine

A cozy holiday dinner.

Ingredients

• 2-1/2 lbs. round roast, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 1/4 cup all-purpose flour, divided
• 1 Tbsp. olive oil
• 8 oz. slab bacon, diced
• 2 medium yellow onions, sliced
• 4 large carrots, cut on the diagonal into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 2 garlic cloves, thinly sliced
• 1 bottle dry red wine
• 2 Tbsp. tomato paste
• 2 bay leaves
• 1 tsp. fresh thyme
• 2 Tbsp. unsalted butter, at room temperature
• 1 lb. frozen pearl onions
• 10 oz. white mushrooms, quartered

Preparation

Step 1

1. Season beef with salt and pepper. Sprinkle with 2 Tbsp. flour and toss to evenly coat.

2. Heat olive oil in a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until browned. Remove with a slotted spoon and drain all but 1 Tbsp. of bacon fat from the pan.

3. Brown beef in small batches, about 2 to 3 minutes per side. Remove from pan and set aside.

4. Add yellow onions, carrots, and celery to the pan; season with 2 tsp. each salt and pepper. Cook until onions are translucent, about 10 minutes, stirring occasionally. Stir in garlic and cook an additional 2 minutes.

Return beef to the pot and add wine plus 1 to 2 cups of water (enough to cover the beef). Stir in the tomato paste and add the bay leaves and thyme.

Bring to a boil; reduce heat to very low, then simmer, covered, until beef is very tender, about 1-1/2 hours.