Perfectly cooked beef, melt-in-your-mouth vegetables. Paired with some mashed potatoes or pasta and you are set
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Beef Bourguignon
Ingredients:
-2 pounds beef chuck roast, cut into 2-inch cubes
-6 slices bacon, diced
-2 tablespoons olive oil
-1 large onion, chopped
-3 garlic cloves, minced
-2 carrots, peeled and sliced
-2 celery stalks, sliced
-2 tablespoons tomato paste
-2 cups red wine, preferably Burgundy
-2 cups beef broth
-4 bay leaves
-1 teaspoon dried thyme
-1 pound mushrooms, sliced
-Salt and black pepper, to taste
-Chopped fresh parsley, for garnish
Instructions:
– the oven to 350°F (175°C).
-In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
-Add the olive oil to the pot and increase the heat to high. Season the beef cubes with salt and pepper, and sear them in the hot oil until browned on all sides. Remove the beef with a slotted spoon and set aside.
-Lower the heat to medium and add the onion, garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened.
-Add the tomato paste and cook for 1 minute, stirring constantly.
-Pour in the red wine and beef broth, and scrape the bottom of the pot to release any browned bits. Add the bay leaves, thyme, and reserved bacon and beef. Bring the mixture to a simmer.
-Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 ½ to 2 hours , or until the beef is tender and the sauce has thickened.
-Remove the pot from the oven and stir in the sliced mushrooms. Return the pot to the oven and bake for an additional 20 to 30 minutes.
-Remove the pot from the oven and let it cool for 10 minutes. Remove the bay leaves and thyme
-remove beef from pot, shred it, then place a teaspoon of beef in each pasta square and fold inward.
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