Beef Bourguignon

6 to 8 people

prepPreheat oven to 350°F / 175°C
1 tbsp extra-virgin olive oil	Sauté bacon until crisp	Return bacon & beef, season, flour, brown	Add wine, stock, paste, bouillon, herbs	Braise covered 350°F / 175°C, 2–3 hours	Strain sauce, return meat & veg, skim	Reduce sauce, adjust consistency & seasoning	Heat through, garnish, serve
6 oz / 170 g bacon, roughly chopped
3 lbs / 1.4 kg beef brisket or chuck steak, trimmed, cut into 2-inch chunks	Sear beef in batches, brown all sides
1 large carrot, sliced 1/2-inch thick	Sauté carrot, onion, garlic; drain fat
1 large white onion, diced
4 cloves garlic, minced
1 pinch coarse salt
1 pinch ground pepper
2 tbsp flour
12 small pearl onions, optional
3 cups / 720 ml red wine
2-3 cups / 480-720 ml beef stock
2 tbsp tomato paste
1 beef bouillon cube, crushed
1 tsp fresh thyme, finely chopped
2 bay leaves
1 lb / 455 g white or brown mushrooms, quartered	Sauté mushrooms in butter with garlic
2 tbsp butter
2 remaining cloves garlic, minced
2 tbsp fresh parsley, finely chopped

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