Ingredients:

  • 3 lbs (1.36 kg) Beef chuck roast, cut into 1 1/2-inch cubes
  • 1/4 cup (30 g) All-purpose flour, plus more for dusting
  • 2 tsp Kosher salt, plus more to taste
  • 1 tsp Freshly ground black pepper, plus more to taste
  • 3 tbsp Olive oil
  • 4 oz (113 g) Bacon or pancetta, diced (optional, but highly recommended!)
  • 1 Large yellow onion, chopped
  • 2 Large carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 4 cloves Garlic, minced
  • 1 (750 ml) bottle Dry red wine (Burgundy, Pinot Noir, or Côtes du Rhône)
  • 1 cup (240 ml) Beef broth
  • 2 tbsp Tomato paste
  • 1 tsp Dried thyme
  • 1 Bay leaf
  • 1 lb (454 g) Cremini mushrooms, quartered
  • 2 tbsp Unsalted butter
  • 1 tbsp Olive oil
  • 1 tbsp Fresh parsley, chopped, for garnish

Instructions:

  1. Season beef with salt, pepper, and dust with flour.
  2. Heat olive oil in Dutch oven. Brown beef in batches to avoid overcrowding. Set aside.
  3. Cook bacon (if using) until crisp. Add onion, carrots, and celery and sauté until softened. Add garlic and cook until fragrant.
  4. Deglaze the pot with a splash of the red wine, scraping up any browned bits. Add tomato paste, thyme, bay leaf, beef broth and remaining red wine. Bring to a simmer.
  5. Return beef to the pot. Cover and simmer on low heat for 3-3.5 hours, or until beef is very tender.
  6. While the stew simmers, sauté the mushrooms in butter and olive oil until golden brown and softened. Season with salt and pepper.
  7. Remove bay leaf from stew. Stir in sautéed mushrooms. Season to taste with salt and pepper. Garnish with fresh parsley. Serve hot. This is the best Beef Bourguignon!