Beef Bourguignon

Beef Bourguignon

2 pounds beef chuck steak, salted and oiled on each side
1 medium onion, chopped
6 cloves garlic, chopped
1 750 mL bottle of burgundy or pinot noir wine
4 tablespoons butter, warmed to room temperature
6 tablespoons flour
6 tablespoons extra-virgin olive oil
2 cups cremini mushrooms, sliced
4 cups beef stock
2 strips thick-cut bacon, chopped
1/2 teaspoon thyme
1 bay leaf
salt
black pepper

Preheat oven to 375 degrees Fahrenheit.

In a large frying pan, sear each side of the beef over medium-high heat. Remove from heat, and place in a 5 quart Dutch oven.

In the same pan as the beef, saute onions with salt in 3 tablespoons of olive oil until caramelized. Then, add garlic, and allow to become tender.

Add onion mixture to Dutch oven with the beef, and pour in beef stock and wine, and add thyme, bay leaf, salt, and black pepper. Place in oven for 2.5 hours, covered.

Meanwhile, in a frying pan, cook salted mushrooms in 3 tablespoons oil over medium heat, covered. Allow liquid to be released, then remove from pan. Next, cook bacon in a separate frying pan, allow to become crispy, then remove from pan. Then, remove Dutch oven from oven, add both the mushrooms and bacon to the Dutch oven, and place back into oven for another 1.5 hours.

In the same pan as the bacon, allow butter to melt over medium heat, them make a roux with the flour, whisking quickly. Continue to cook until a toasty aroma is released. Then, turn heat off, and allow to cool.

Finally, remove Dutch oven from oven, and carefully shred beef. Then, add roux, and stir until thickened. Serve in bowls drizzled with olive oil, and baguette bread, if desired. Enjoy!