- 2 1/2 pounds beef chuck roast, cut into 1 1/2-inch pieces
- 6 slices bacon, chopped
- 2 tablespoons all-purpose flour
- 3 cups red wine (such as Pinot Noir or Burgundy)
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound pearl onions, peeled
- 1 pound mushrooms, sliced
- Chopped fresh parsley, for garnish
- Preheat the oven to 325°F (160°C).
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside.
- Season the beef with salt and pepper. Dredge the beef in flour and shake off the excess. Add the beef to the pot with the bacon fat and cook until browned on all sides. Remove the beef with a slotted spoon and set aside.
- Add the red wine to the pot and scrape the bottom to release any browned bits. Bring the wine to a boil and cook for 3 minutes.
- Add the beef broth, tomato paste, garlic, bay leaves, thyme, black pepper, and salt to the pot. Return the beef and bacon to the pot and bring the mixture to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for 2 1/2 to 3 hours, or until the beef is tender.
- While the beef is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the pearl onions and sauté until golden brown. Add the mushrooms and sauté until the mushrooms are tender and golden brown. Season with salt and pepper.
- Remove the beef from the oven and add the cooked onions and mushrooms to the pot. Simmer for an additional 15-20 minutes.
- Serve hot, garnished with chopped fresh parsley.
Enjoy your delicious Beef Bourguignon!