Easy Beef Bourguignon

Serves 4-6

• 2 lbs beef chuck, cut into 1-inch cubes
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 4 slices bacon, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (preferably a Pinot Noir like Avant-Garde)
• 2 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 1 lb baby carrots
• 8 oz mushrooms, sliced
• Fresh parsley, chopped (for garnish)

1) Prepare the Beef: Season the beef cubes with salt and pepper.

2) Sear the Beef: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add half of the beef and sear until browned on all sides, about 5 minutes. Remove and set aside. Repeat with the remaining beef.

3) Cook the Bacon: In the same pot, add the diced bacon and cook until crispy. Remove and set aside, leaving the bacon fat in the pot.

4) Sauté Aromatics: Add the chopped onion to the pot and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds.

5) Add Tomato Paste: Stir in the tomato paste and cook for 1 minute to reduce acidity.

6) Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.

7) Combine Ingredients: Return the beef and bacon to the pot. Add the beef broth, dried thyme, and bay leaves. Bring to a simmer.

8) Add Vegetables: Stir in the baby carrots and mushrooms.

9) Simmer: Reduce heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally.

10) Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.

11) Serve: Remove bay leaves. Serve hot, garnished with chopped fresh parsley. Pair with crusty bread or mashed potatoes.

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