Beef Bourguignon

• 15 ml1 tbsp extra-virgin olive oil
• 170 g6 oz bacon, roughly chopped
• 11/3 kg3 lb beef brisket, trimmed of fat and cut into 2-inch chunks
• 1 large1 large carrot, sliced 1/2-inch thick
• 1 large1 large white onion, diced
• 6 cloves6 cloves garlic, minced, divided
• coarse salt
• ground pepper
• 16 g2 tbsp flour
• 1212 small pearl onions, optional
• 710 ml3 cup red wine, such as Merlot, Pinot Noir, or Chianti
• 590 ml21/2 cup beef stock
• 30 ml2 tbsp tomato paste
• 11 beef bouillon cube, crushed
• 5 ml1 tsp fresh thyme, finely chopped
• 30 ml2 tbsp fresh parsley, finely chopped, divided
• 22 bay leaves
• 454 g1 lb white or brown mushrooms, quartered
• 28 g2 tbsp butter

Instructions

1. 1 Preheat oven to 175°C350°F (175°C345°F). Heat oil in a large Dutch oven over medium heat and sauté bacon for about 3 minutes until crisp and browned; transfer to a large dish and set aside. Pat beef dry with paper towels and sear in batches in the remaining hot fat until browned on all sides; remove to the dish with the bacon.
2. 2 In the same pot, sauté carrot and diced onion until softened, about 3 minutes, then add 4 cloves of minced garlic and cook for 1 minute. Drain excess fat, leaving about 1 tablespoon in the pot, then return the bacon and beef. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, sprinkle with flour, toss well, and cook for 4–5 minutes to brown. Add pearl onions, wine, and enough stock to barely cover the meat, then stir in tomato paste, bouillon cube, thyme, 1 tablespoon parsley, and bay leaves. Bring to a simmer on the stovetop, then cover and transfer to the lower rack of the oven. Cook for 2 to 3 hours, until the meat is fall-apart tender.
3. 3 In the last 5 minutes of oven time, melt butter in a skillet over medium heat. Once the foam subsides, add the remaining 2 cloves of garlic and cook for 30 seconds until fragrant, then add mushrooms and cook for about 5 minutes, shaking the pan occasionally, until browned. Season with salt and pepper and set aside.
4. 4 Remove the casserole from the oven and strain the contents through a colander set over a large pot, collecting all the sauce. Discard the bay leaves and herbs. Return the beef mixture to the Dutch oven and top with the sautéed mushrooms. Skim any fat from the surface of the sauce, then simmer for 1–2 minutes. If too thin, boil over medium heat for up to 10 minutes until the sauce lightly coats the back of a spoon; if too thick, add a few tablespoons of stock. You should have about 2.5 cups of sauce.
5. 5 Taste the sauce and adjust seasoning with salt and pepper as needed, then pour over the beef and vegetables. Simmer for 2–3 minutes to heat through, garnish with remaining 1 tablespoon parsley, and serve with mashed potatoes, rice, or noodles.