Beef Bourguignon

01Method

1. 1

   Combine the beef cubes with salt and pepper in a bowl, toss to coat evenly, and set aside.

2. 2

   Render the bacon in a Dutch oven over medium-high heat until the fat is released and the bacon starts to brown, about 7–8 minutes. Add the seasoned beef and cook, stirring frequently, until well browned on all sides, another 7–8 minutes. Stir in the onion and cook until it begins to soften, 2–3 minutes, then add the garlic and stir for 1 minute more.

3. 3

   Add the mushrooms and tomato paste, stirring occasionally for 4 minutes. Pour in the broth, wine, and carrots, then bring everything to a boil. Lower the heat, cover, and simmer for 40–45 minutes until the beef is tender enough to pierce easily with a fork.

4. 4

   Remove the lid and ladle out about half a cup of the cooking liquid into a measuring cup. Whisk the flour into the liquid until smooth and lump-free, then stir the mixture back into the pot. Cook uncovered, stirring constantly, until the sauce thickens slightly, 4–5 minutes. Finish with a scattering of fresh parsley and serve right away.