Beef Bourguignon 

Ingredients

• 2 lbs beef chuck, cut into cubes

• 4 slices bacon, chopped

• 1 onion, chopped

• 2 carrots, sliced

• 2 cloves garlic, minced

• 2 tbsp flour

• 2 cups red wine

• 2 cups beef broth

• 1 tbsp tomato paste

• 1 tsp thyme

• 1 bay leaf

• 1 cup mushrooms, quartered

• Salt and pepper to taste

Directions

1. In a large pot, cook bacon over medium heat until crisp. Remove bacon and set aside.

2. In the same pot, add beef cubes and brown on all sides. Remove and set aside.

3. Add onions, carrots, and garlic to the pot. Cook until onions are soft.

4. Sprinkle flour over the vegetables and stir well.

5. Add red wine, beef broth, tomato paste, thyme, and bay leaf. Stir to combine.

6. Return the beef and bacon to the pot. Bring to a simmer. 

7. Cover and cook on low heat for 2 hours.

8. Add mushrooms and cook for an additional 30 minutes.

9. Serve hot with crusty bread or over mashed potatoes.

Note: At step #7, mushrooms can be added and it can be transferred to a crockpot (cook on Low for 8 hours) or an Instapot for 30 minutes.