Beef Bourguignon

🥘 Ingredients

• beef chuck 1 kg
• salt
• black pepper
• oil
• lardons 200 g
• carrots 2
• celery 2 stalks
• onion 1
• garlic cloves 4
• red wine 750 ml
• beef stock 2 cups
• tomato paste 2 tbsp
• thyme 3 sprigs
• bay leaves 2
• parsely 4 stems
• pearl onions 250 g
• cremini mushrooms 300 g
• butter 2 tbsp

1. 1

   Season beef chuck with salt and black pepper . Brown in batches in oil in a dutch oven , then set aside.
2. 2

   In the same pot, cook lardons until crispy. Add carrots , celery , and onion . Cook for 5 minutes .
3. 3

   Add garlic cloves and cook 1 minute more.
4. 4

   Pour in red wine and beef stock . Stir in tomato paste . Add thyme , bay leaves , and parsely tied together as a bouquet garni. Bring to a boil.
5. 5

   Return the beef to the pot, cover, and braise in the oven at 160°C for 3 hours .
6. 6

   In the last 30 minutes, sauté pearl onions and cremini mushrooms in butter until golden, then add to the pot.
7. 7

   Adjust seasoning and serve with crusty bread.