Beef Bourguignon

A classic French dish of beef braised in red wine, beef broth, and onions, served with a side of mashed potatoes.

Steps

1. In a large pot, heat olive oil and butter over medium heat. 2. Add bacon, and cook until it is lightly brown. 3. Add the garlic, thyme, and bay leaves, and sauté for 2 minutes. 4. Add the beef cubes and season with salt and pepper. Cook, stirring occasionally, until the beef is brown on all sides. 5. Sprinkle the flour over the beef and cook until lightly browned. 6. Deglaze the pot with the red wine and beef broth. 7. Add the tomato paste and pearl onions, season with salt and pepper, and stir to combine. 8. Cover the pot and simmer for 1 hour and 15 minutes until the beef is tender. 9. Serve beef bourguignon with mashed potatoes. Enjoy!

- 2 cloves of garlic, minced - 2 slices of bacon, diced - 2 tablespoons of flour - 1 pound of beef chuck, trimmed and cut into cubes - ½ cup of baby onions or pearl onions - 1 bottle of Burgundy red wine - 1 cup of beef broth - 2 tablespoons of tomato paste - 1 tablespoon of fresh thyme leaves - 2 bay leaves - 1 tablespoon of olive oil - 2 tablespoons of butter - Salt and pepper to taste