Beef Burgundy

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Cook the bacon in a heavy ovenproof Dutch oven set over high heat until crisp, about 7 minutes.
3. 3
   Transfer the bacon to a paper towellined plate.
4. 4
   Set aside.
5. 5
   Season the beef generously with salt and pepper, and toss in the flour.
6. 6
   Working in three batches so as not to crowd the pot, add the meat to the pot with the rendered bacon fat.
7. 7
   Cook the beef, turning to brown all sides, about 5 minutes per batch.
8. 8
   Transfer the meat to a large bowl.
9. 9
   Into the same pot, add the onions, carrots, mushrooms, and 1/8 teaspoon of the pepper and cook until the vegetables are light brown, about 8 minutes.
10. 10
    Add the garlic and saute for 1 minute.
11. 11
    Transfer the vegetables to the bowl with the beef.
12. 12
    Add 1 1/2 cups of the broth to the pot.
13. 13
    Bring to a boil and cook, scraping up browned bits on the bottom of the pan, until reduced to a glaze, about 8 minutes.
14. 14
    Return the meat and vegetables and their juices to the pot.
15. 15
    Add the wine, thyme, brown sugar, tomato paste, bay leaf, and the remaining 2 cups of broth.
16. 16
    Bring to a boil, stirring occasionally.
17. 17
    Cover the pot and place it in the oven.
18. 18
    Braise until the beef is tender, about 2 hours.
19. 19
    Remove the bay leaf before serving.
20. 20
    When it comes to cooking with wine, Sandy follows the sage advice of Julia Child, who said, If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one.