Boeuf Bourguignon

Ingredients:

• 2 lbs beef chuck, cut into 2-inch pieces
• 6 slices of bacon, chopped
• 2 onions, chopped
• 4 carrots, sliced
• 4 cloves of garlic, minced
• 1 bottle of red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 bouquet garni (thyme, parsley, bay leaves)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lb mushrooms, quartered
• 2 tbsp butter
• 2 tbsp all-purpose flour

Directions:

1. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside.
2. Season the beef with salt and pepper. In the same pot, brown the beef in batches in olive oil. Remove and set aside.
3. Add onions, carrots, and garlic to the pot. Cook until softened.
4. Return the beef and bacon to the pot. Pour in the red wine and beef broth. Add tomato paste and bouquet garni. Bring to a simmer.
5. Cover and cook in the oven at 325°F (165°C) for about 2.5 to 3 hours or until the beef is tender.
6. In a skillet, melt butter and sauté mushrooms until browned. Sprinkle with flour and cook for another minute.
7. Add the mushrooms to the beef stew and cook for an additional 15 minutes on the stovetop.
8. Season with salt and pepper to taste. Serve hot and enjoy!