Beef Bourguignon

Source:  Adapted from Eating Well Magazine

I came home from work one day to find Steve in the kitchen making this delicious stew. It's perfect!  Now time to go watch Yellowstone with this lovely dish (and the Old Fashioned next to it.)

2 1/2 to 3 pounds beef chuck roast, trimmed

1 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

2 tablespoons canola or grapeseed oil, divided

4 ounces raw bacon, chopped

1 pound baby red potatoes, sliced in half

5 large carrots, sliced diagonally

2 large yellow onions, chopped

3 tablespoons all-purpose flour

2 tablespoon tomato paste

4 cloves garlic, minced

1 750-mL bottle pinot noir

4 cups low-sodium beef broth

5 fresh parsley sprigs, plus chopped parsley for garnish

5 sprigs fresh thyme

1 bay leaf

1 14-ounce bag frozen pearl onions, thawed

8 ounces cremini mushrooms, halved or quartered if large

Cut beef into 1-inch cubes, pat dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 tablespoon oil in a large pot over medium heat.  Add bacon and cook until crisp, 4 to 6 minutes.  Use tongs or a slotted spoon to transfer to a plate.

Add half the beef to the pot; cook over medium-high heat, flipping once, until well browned, about 5 minutes.  Transfer to the plate with the bacon.  Repeat with the remaining beef, adjusting the heat as necessary.

Reduce heat to medium.  Add carrots, potatoes, and chopped onions to the pot; cook, stirring occasionally, until tender-crisp; about 5 minutes.  Stir in flour, tomato paste, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 1 minute.  Add wine and broth; cook, scraping up any browned bits, until the mixture comes to a boil.  Tie parsley sprigs, thyme, and bay leaf together with kitchen string.  Add the bouquet garni to the pot along with the bacon, beef, and any accumulated juices.  Reduce heat to maintain a simmer.  Cover and cook; stirring occasionally, until the beef is very tender, 1 1/2 to 2 hours.

About 20 minutes before serving, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add pearl onions; cook, stirring occasionally, until starting to brown, about 8 minutes.  Add mushrooms; cook, stirring occasionally, until the vegetables are well browned, 6 to 8 minutes more.

Discard the bouquet garni.  Serve the stew topped with the mushrooms and onions and sprinkled with chopped parsley if desired.

Serves 8 - about 1 1/3 cups each.