Beef Bourguignon

Ingredients

• 1 tbsp olive oil
• 1 pack bacon roughly chopped
• 1.4 kg beef brisket cut into 2 in chunks
• 4 large carrots sliced 1/2 in thick
• 1 white onion large diced
• 6 cloves garlic minced
• 1 pinch salt
• 1 pinch pepper
• 2 tbsp flour
• 3 cups red wine like Merlot or Pinot Noir
• 2-3 cups beef stock
• 2 tbsp tomato paste
• 1 beef bouillon cube crushed
• 1 tsp fresh thyme finely chopped
• 2 tbsp fresh parsley finely chopped
• 2 bay leaves
• 1 pound button mushrooms quartered
• 2 tbsp butter

Directions

1. Preheat oven to 350 F.
2. Heat the oil in a large dutch oven. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer bacon with a slotted spoon to a large dish and set aside.
3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute.
5. Drain excess fat (leave about 1 tbsp in the pot) and return the bacon and beef back into the pot.
6. Season with 1/2 tsp salt and 1/4 tsp ground pepper. Sprinkle with flour, toss well, and cook for 4-5 minutes to brown.
7. Add the wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion, and herbs. Bring to a simmer on the stove.
8. Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender.

Final Stretch

1. Just before the beef is ready, heat the butter in a medium-sized pan over medium heat. When the foam subsides, add the remaining 2 cloves of garlic and cook until fragrant (1 minute), then add in the mushrooms.
2. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
3. Place a colander over a large pot. Remove the casserole from the oven and carefully empty its contents into the colander to collect the sauce. Discard the herbs.
4. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
5. Remove any fat off the sauce and simmer until sauce is thick enough to coat the back of a spoon lightly.
6. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat until reduced to the right consistency.
7. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
8. Simmer the beef bourguignon for 2 to 3 minutes to heat through.
9. Garnish with parsley and serve with mashed potatoes, rice, or noodles.