Beef Bourguignon

Channeling my inner Julia Child with this batch of Beef Bourguignon! This classic French beef stew is a worldwide favourite for a reason! So carefully thought out, that every ingredient adds to an indescribable deliciousness. A magnificent and dangerously addictive dish, that perfectly pairs with a glass of red wine and served over creamy mashed potatoes.

Below makes 4-5 servings.

What you will need:

4-5 strips of bacon; roughly chopped
1 lb stewing beef; cut into 1 inch pieces
1 large carrot; peeled; sliced
1 large white onion, finely diced
6 cloves of garlic; minced
Pinch of salt and pepper
2 tbsp. all-purpose flour
2 cups red wine (Merlot or Pinot Noir is best)
3 cups beef stock
3 tbsp. tomato paste
1 beef bullion cube
3 tsp. fresh thyme leaves
3 tbsp. fresh parsley; roughly chopped
3 bay leaves
1.5-2 cups mushrooms; quartered
2-3 tbsp. butter
3-4 large potatoes; peeled, cut into medium-sized pieces

Directions:

Prep Time: 20 minutes ◊ Cook Time: 3 hours

Preheat oven to 350 degrees F.
In a large stewing pot or dutch oven, saute bacon over medium heat until crisp. Transfer to a large bowl. Set aside.
Add beef to pot and sear in bacon fat until nicely browned on all sides.Transfer seared beef to the bowl containing the cooked bacon.
Add onions and carrots into the pot and cook until onions are caramelized and dark brown in colour. Then add only 4 of the required minced garlic cloves. Cook for an additional 1 minute.
Add beef and bacon back into the pot, sprinkle with flour and toss to coat. Cook for an additional 4 minutes.
Add wine, beef stock, tomato paste, bullion, thyme, parsley and bay leaves. Stir to combine. Let simmer for 3-4 minutes.
Cover and transfer to middle rack of the oven. Let cook for 3 hours until beef is fall apart tender. Stir twice.
When you have 10 minutes remaining of cooking time, bring a large skillet to medium heat. Melt butter, then add remaining 2 cloves of minced garlic and cook for 1 minute. Add mushrooms, season with a pinch of salt and pepper and cook until golden brown. Continue to baste with the butter to allow as much to soak into the mushrooms as possible.
Bring a medium-sized pot of water to boil. Add potatoes and boil until easily pierced with a fork. The softer the better. Tip: Leave potatoes in the hot water until you are almost ready to serve. Then drain, add 2 tbsp. of butter, season with salt and pepper, and mash until smooth and creamy.
Once the cooking time is up, remove stock pot from oven and place on the stove. Using a large spoon with straining holes, spoon out contents best you can into a large bowl, leaving only the sauce. The goal is to create a sauce thick enough to coat the back of a spoon. If your sauce is to thin, let simmer on medium heat for 10 minutes; stirring often. If your sauce is too thick. Add a touch of beef stock.
Add meat and vegetables back into the pot, mix thoroughly and let simmer for 3-4 minutes.
Serve over a bed of creamy mashed potatoes, garnish with fresh parsley and pair with a tall glass of wine! Bon Appetit!