Beef Bourguignon

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Turkey bacon, unprepared

  16 slice 12 oz pkg or 256g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw

  2 ½ lb or 1.13kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Carrots

  Raw

  2 large or 144g

• Onions

  Sweet, raw

  2 onion or 662g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Courvoisier Cognac

  4 fl oz or 117g

• Red wine

  Alcoholic beverage, table, pinot noir

  25 fl oz or 735g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  2 cup or 496g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Thyme

  Fresh

  1 tsp or 0.8g

• Butter

  Unsalted

  4 tbsp or 57g

• King Arthur Unbleached All-Purpose Flour

  ¼ cup or 30g

• White Pearl Onions

  Freshdirect

  16 oz or 454g

• Mushrooms

  White, raw

  1 lb or 453g

• Ciabatta Bread

  Tesco

  ½ Loaf or 152g

• Parsley

  Raw

  ½ cup or 30g

Directions

1. Preheat the oven to 250 degrees F.
2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
4. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
6. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
7. (source: https://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe-1942045)