Ingredients
The following ingredients have 5 Servings
- 2 tablespoons olive oil
- divided
- 4 ounces slab bacon
- diced
- 3 ½ pounds beef chuck roast
- cut into 2-inch pieces
- Salt and pepper
- 1 pound white mushrooms
- halved
- 4 small shallots (about 4 ounces)
- quartered
- 4 garlic cloves
- smashed
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups dry red wine
- such as Pinot Noir
- 2 cups good-quality beef stock
- 6 fresh thyme sprigs
- tied together with kitchen string
- 3 carrots
- peeled and cut into 1-inch pieces
- 2 tablespoons chopped fresh parsley
- Sliced Pain Rustique bread
- brushed with olive oil
- toasted and rubbed with a whole garlic clove
Instruction
- Preheat oven to 300°F
- Heat a large, heavy, ovenproof pot over medium-high heat
- Add 1 tablespoon oil and bacon, and cook, stirring, for 6 minutes, or until bacon is crisp
- Using slotted spoon, transfer bacon to a plate and reserve
- Season beef pieces with salt and pepper
- Return pot to high heat, add half of beef and cook, turning as needed, for 8 minutes, or until browned all over
- Using slotted spoon, transfer beef to a plate
- Repeat to cook remaining beef
- Pour off fat in pot
- Return pot to medium heat and add remaining tablespoon oil
- Add mushrooms, shallots and garlic, and cook, stirring, for 3 minutes, or until browned
- Add tomato paste and cook 1 minute
- Return beef and bacon to pot then add flour
- Stir mixture until beef is coated in flour then add wine, stock and thyme, and bring to simmer
- Cover pot and transfer to oven
- Cook, stirring occasionally, for 2 ½ hours
- Stir in carrots and return to oven partially covered
- Cook, stirring occasionally, for an additional 30-40 minutes, or until beef is fork-tender and the carrots are tender
- Remove from oven and skim off as much fat as possible
- Season with salt and pepper
- Ladle beef burgundy into bowls and sprinkle with parsley
- Serve with bread alongside
