Beef Bourguignon - Classic French Stew

Simplified, easier version of Julia Child's Beef Bourguignon (Beef Burgundy) but with the same delicious results! Having had the pleasure of meeting and cooking for Julia I hope she would be pleased with my interpretation.

INGREDIENTS:
3 pounds beef chuck - fat trimmed and cut into 2" cubes
1/2 pound thick cut bacon - cut into 1 inch pieces
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 cup flour
1 large yellow onion - chopped
5 medium or 3 large carrots - cut into 2 inch chunks
6 cloves garlic - minced
6-8 sprigs thyme - tied together
1 bottle burgundy or other dry red wine preferably pinot noir
2 bay leaves
5 cups low sodium beef stock
2 tablespoons tomato paste
salt and pepper - to taste

FINISHING VEGETABLES:
2 tablespoons butter
2 tablespoons olive oil
8 ounces pearl onions
1/2 cup beef stock
1 pound white or cremini mushrooms - larger cut in half, smaller left whole
1 teaspoon fresh thyme minced
2 tablespoons parsley minced
salt and pepper - to taste

INSTRUCTIONS:
1. Preheat oven to 325 degrees and set the rack in the lower middle position to allow enough room for a large Dutch oven

2. Use paper towel to pat the beef cubes as dry as possible, then season with salt and pepper. Toss the beef cubes with the flour shaking off the excess and place on a cutting board or sheet pan, discard the remaining flour.

3. Heat a large Dutch oven on medium heat and add the bacon. Cook the bacon until crispy and the fat has rendered then remove the bacon to a paper towel lined plate or bowl.

4. Continuing with medium heat, sear the beef in the bacon fat until browned on all sides working in batches so you don't crowd the pan. Remove the beef to a plate and set aside.

5. Add the carrots and onions and sauté until the onions are soft and the carrots are beginning to cook. Stir in the garlic and cook for another minute before adding the tomato paste. Continue to sauté the tomato paste for 1-2 minutes and then deglaze the pan with the beef stock and wine scraping the bottom of the pot to remove any carmelized bits of food. Add the bundle of thyme, bay leaves, seared beef and bacon. Bring everything back to a simmer, cover and bake at 325 degrees for approximately 2 1/2- 3 hours, checking at the 2 hour mark as the cooking time will vary depending how large you cut the beef pieces. When it's done the beef should be fork tender and beginning to fall apart but not mushy.

6. While the beef is cooking we'll prepare the pearl onions and mushrooms. Add 1 tablespoon of olive oil and 1 tablespoon of butter to a sauté pan on medium heat and sauté the pearl onions turning frequently until brown on all sides. Add the 1/2 cup of beef stock cover the pan and simmer for approximately 20 minutes or until the stock has evaporated. Remove the onions from the pan set aside and add another tablespoon of olive oil and 1 tablespoon of butter. Sauté the mushrooms stirring frequently until browned and cooked throughly, season with salt and pepper to taste and add the 1 teaspoon of thyme.

7. Add the pearl onions, mushrooms and parsley to the stew and stir to incorporate, season to taste with salt and pepper. Serve on a bed of mashed potatoes and Enjoy!