Boeuf Bourguignon

Ingredients

6 tablespoons vegetable oil

4 oz pancetta or bacon, diced

2 pounds beef chuck, cut into 1 inch cubes

1 onion, diced

3 carrots, peeled cut into 1 inch rounds

4 garlic cloves, minced

2 tablespoons tomato paste

3 tablespoons brandy

1 cup dry red wine, such as pinot noir

2 cups chicken stock

2 bay leaves

1 bunch thyme

2 cups cremini mushrooms, quartered

2 cups pearl onions

3 tablespoons parsley, chopped

Kosher salt

Pepper

Preparation

Preheat oven to 350°F (175°C).

Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add pancetta or bacon stirring occasionally until lightly browned. Remove with a slotted spoon onto a paper towel.

Season beef all over with salt and pepper. Add beef to the Dutch oven cooking in batches until browned on all sides. Remove to a plate.

Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute. Add carrots and tomato paste and cook until caramelized, about 2 minutes.

Deglaze the pan with brandy scraping up all of the brown bits from the bottom of the pot. Add wine, stock, bay leaves, and thyme. Bring to a simmer, cover and move to the oven to braise for 1 ½ to 2 hours or until beef is tender.

Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add mushrooms and cook until browned and tender, about 5-6 minutes. Season with salt and pepper and remove to a bowl and set aside.

Add remaining oil and add pearl onions. Season with salt and pepper and cook until lightly browned and caramelized, about 6-8 minutes. Remove and add to bowl with mushrooms.

Remove Dutch oven from oven and stir in mushrooms, pearl onions and pancetta or bacon. Garnish with parsley and serve with a toasted baguette.