Beef Bourguignon

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Beef Bourguignon

INGREDIENTS

• 3 pounds beef chuck or other boneless stewing beef, patted dry

• 2¼ teaspoons kosher salt, more to taste • ½ teaspoon freshly ground black pepper • 5 ounces lardons, pancetta or bacon, diced • 1 onion, finely chopped

• 1 large carrot, sliced

• 2 garlic cloves, minced

• 1 teaspoon tomato paste

• 2 tablespoons all-purpose flour

• 1 750-milliliter bottle of red wine

• 1 large bay leaf

• 1 large sprig of thyme

• Chopped flat-leaf parsley, for garnish Directions

1. Season beef with 2 teaspoons salt and ½ teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.

2. In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered andlardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.

3. Lay the beef in the pot, and sear until well browned on all sides, 10 to 15 minutes; transfer to a plate after it’s browned. 4. Stir in onion, carrot and remaining ¼ teaspoon salt and cook until soft, about 10 minutes, stirring occasionally. 5. Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover. Set your crockpot to slow cook high for three hours. Cook until beef is very tender.

6. To serve, scatter rice or mashed potatoes on your plate or bowl then top with your stew and garnish with parsley. #beefbourguignon #beef #fyp #foodie #crockpot #homecooking #homecooked #cooking #cook