Beef Burgundy

By S. Danford

Ingredients

• 1 T olive oil
• 8 oz thick cut bacon slices, cut into 1/2 inch pieces
• 3 pounds chuck roast, cut into 1 1/2 inch chunks
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots, sliced into thick chunks, or baby carrots
• 2 yellow onions, chopped or sliced
• 2 t minced garlic
• 1 750 ml bottle dry red wine (cabernet sauvignon)
• 2 cups beef broth
• 2 T tomato paste
• 1/2 t dried thyme
• 4 T unsalted butter, softened, divided
• 2 T flour
• 1 lb fresh mushrooms, trimmed and sliced
• 1 10 oz bag frozen pearl onions
• Fresh Thyme for garnish

Preparation

Step 1

Preheat oven to 300
In a large dutch oven, heat the olive oil
Add the bacon and cook over medium heat for about 10 minutes, stirring occasionally, until bacon is crispy. Using a slotted spoon, remove to a platter.
Season beef chunks with salt and pepper.
Working in batches, sear the beef in the same pan until brown on all sides, about 3-5 minutes.
Remove to same platter as bacon.
Repeat until all beef is seared.
Into the same pan, add carrots and yellow onions and cook for 10-15 minutes until onions are lightly browned.
Add garlic and cook one minute longer.
Return beef and bacon back to the pan along with any juices that may have accumulated on the platter.
Add the wine and broth, enough to almost cover the meat (DO NOT MAKE LIQUID HIGHER THAN THE MEAT).
Add the tomato paste and thyme and stir well.
Bring to a simmer, cover with a lid, and place in preheated oven.
Cook for 1 hour or until meat and vegetables are fork-tender.
While meat is in oven, combine 2 T butter and flour. Roll into 3-4 small balls and set aside.
When stew comes out of the oven, stir in the flour balls one at a time to thicken the stew.
In a saute pan over medium heat, heat remaining 2 T butter and saute the mushrooms until brown, about 10 minutes.
Stir into stew along with the frozen onions.
On top of the stove over medium heat, bring stew to a boil.
Lower the heat and simmer uncovered for 15 minutes.
Add salt and pepper to taste.
Serve over noodles or mashed potatoes.
Garnish with fresh thyme.