Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 1 tablespoon olive oil; 8 slices smoked bacon, chopped; 2 pounds beef chuck, cut into 1-inch cubes; Kosher salt and freshly ground black pepper; 5 sprigs fresh thyme; 4 medium carrots, chopped; 1 large yellow onion, halved and sliced; 1 tablespoon tomato paste; One 750-milliliter bottle good dry red wine, such as Cote du Rhone; 2 cups beef stock; 2 tablespoons unsalted butter, at room temperature; 3 tablespoons all-purpose flour

12 ingredients

13 steps

Ingredients

1 tablespoon olive oil
8 slices smoked bacon, chopped
2 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
5 sprigs fresh thyme
4 medium carrots, chopped
1 large yellow onion, halved and sliced
1 tablespoon tomato paste
One 750-milliliter bottle good dry red wine, such as Cote du Rhone
2 cups beef stock
2 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour

Directions

1

Preheat the oven to 325 degrees F. Heat the olive oil in a large Dutch oven over medium- high heat, then add the bacon and cook until crisp, about 10 minutes.
2

Use a slotted spoon to remove the bacon to a large plate.
3

Meanwhile, dry the beef cubes with paper towels and season them with salt and pepper.
4

In batches in single layers, sear the beef in the hot bacon drippings, turning to brown on all sides, 3 to 5 minutes per batch.
5

Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
6

Add the thyme, carrots, onion and tomato paste to the pot.
7

Toss in the fat in the pan and cook, stirring occasionally, until the onions are lightly browned, about 10 minutes.
8

Put the beef and bacon back in the pot with their juices.
9

Add the wine plus enough beef stock to almost cover the meat.
10

Bring to a simmer, cover the pot with a tight-fitting lid and bake for 1 1/2 hours.
11

Put the butter and flour in a small saucepan over medium heat and whisk together constantly until the raw flavor of the flour cooks out, 2 to 3 minutes.
12

Put the beef Bourguignon over medium heat, stir in the butter mixture and cook until the stew thickens and the meat is very tender when pierced with a fork, about 15 minutes.
13

Remove the thyme stems and serve.