Boeuf Bourguignon

The classic, but with my twists

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook diced bacon starting on no heat in a Dutch oven until crisp. Remove from pot and set aside.

Step 2

Dry stewing beef with paper towel and season. Cook in batches in the bacon fat until browned and set aside.

Step 3

Cook onions and garlic in the leftover fat. Add flour and cook off.

Step 4

Add tomato paste and cook until darkening in color and sticking to the bottom of the pan.

Step 5

Deglaze with 3-4 cups of red wine. Add beef stock.

Step 6

Add cubed potato, carrot, pearl onions, and the cooked beef.

Step 7

Add 2 bay leafs and a small bunch of thyme and cook, covered, for 2-3 hours or until beef is tender.

Step 8

With about 15 minutes left of the stew cook time, in a separate pan, brown mushrooms in butter.

Step 9

Finish the stew by adding in the mushrooms and bacon

Step 10

Serve over polenta and top with fresh parsley and pepper