![Beef Bourguignon](https://cdn.statically.io/img/www.foodandwine.com/thmb/OaJTiQnQyi5Lc4GntEecx2YrXQs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201501-r-xl-beef-bourguignon-2b26c6eb8a5942c1b5fbed3ee0c89bfb.jpg)
Ingredients
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6 ounces bacon, coarsely chopped into strips
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3 pounds beef chuck roast, trimmed of excess fat and cut into 2-inch chunks
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1 tablespoon white rice flour
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1 small onion, coarsely chopped
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2 cloves garlic, minced
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2 tablespoons tomato paste
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1/2 bottle (375 milliliters) medium-bodied red wine (Pinot Noir preferred)
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2 cups beef stock
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Bouquet garni (a bundleof herbs) of 4 sprigs fresh parsley, 6 sprigs fresh thyme, 3 bay leaves
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2 tablespoons butter
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20 pearl onions, peeled
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8 white mushrooms, cut into 1/2-inch pieces
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3 carrots, peeled and chopped into bite-size chunks
Directions
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In a Dutch oven, cook the bacon over medium heat until crispy, about 5 minutes, then set aside. Dust the chuck roast with rice flour.
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Increase heat to medium, then add the beef pieces to the bacon grease and brown until crusted, 3 minutes per side, in batches if needed. Remove and set aside. Add the onion and sauté until softened, about 5 minutes. Add the tomato paste and garlic and sauté until aromatic, about 1 minute.
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Add the beef, bacon and wine to the pot and enough stock to cover the beef pieces, about 2 cups. Tie together the bouquet garni with kitchen twine and add to the pot. Bring to a simmer, then cover and reduce heat to low. Simmer until the beef is tender, about 2 hours, adding vegetables to the pot as detailed in step 4.
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About an hour before the beef is tender, warm the butter over medium heat in a separate pan. Add the pearl onions and sauté until aromatic and just tender, about 4 minutes. Add the carrots and sauté for 1 minute, then add the vegetables to the pot. When there are 20 minutes of cooking left, add the chopped mushrooms.
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Once the meat is tender and the vegetables are done, remove all of the solids from the pot with a slotted spoon and set aside; discard the bouquet garni. Increase the stovetop heat to medium-high and reduce the sauce to about 3 cups. Once the sauce is reduced, remove it from the heat and gently stir in the meat and veggies. Season to taste and serve with mashed or boiled potatoes.