Beef Bourguignon

🥘 Ingredients

• beef 3 pounds
• salt 2 teaspoons
• pepper ½ teaspoon
• lardons 5 ounces
• onion 1
• carrot 1 large
• garlic 2 cloves
• tomato paste 1 teaspoon
• all-purpose flour 2 tablespoons
• wine 1 750-milliliter bottle of red wine
• bay leaf 1
• thyme 1 sprig
• pearl onions 8 ounces
• cremini mushrooms 8 ounces
• water ¼ cup
• olive oil 1 tablespoon

1. 1

   Season beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry with 2 teaspoons salt and 1/2 teaspoon pepper . Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
2. 2

   In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to%15%minutes . Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
3. 3

   Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes ; transfer pieces to a plate as they brown. Repeat with remaining beef. Reduce heat, if necessary, to prevent burning.
4. 4

   Stir in onion , carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes , stirring occasionally. Stir in garlic and tomato paste , and cook for 1 minute . Stir in all-purpose flour , cook for 1 minute , then add wine , bay leaf and thyme , scraping up brown bits at bottom of pot.
5. 5

   Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2%hours , turning meat halfway through.
6. 6

   Meanwhile, in a large skillet set over high heat, combine pearl onions , cremini mushrooms , 1/4 cup water , the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes . Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes .
7. 7

   To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.