How to make the perfect holiday stew - beef bourguignon!

Name: How to make the perfect holiday stew - beef bourguignon!
Ingredients: 3-4 lb boneless beef chuck cut into 1 inch cubes; salt and pepper; oil; 3 strips of bacon, diced; 2 carrots, peeled and diced; 2 leeks, white and pale green only, diced; 1 onion, diced; 8 garlic minced; 2 tbsp tomato paste; 2 bay leaf; 1 tbsp dried thyme; 1 bottle of burgundy or pinot noir; Beef stock as needed; 30 pearl onions, I buy them frozen; 1 box of mushroom caps; 4 tbsp butter or ghee; Minced parsley; NanoBond 5QT Dutch Oven; NanoBond 11 Inch Skillet; ProBond Luxe 4QT Saucepan with lid; Hestan OvenBond Stainless Steel Sheet Pan; Hestan Provisions Deep Solid Spoon

How to make the perfect holiday stew - beef bourguignon!

Courtesy of Kelly's Clean Kitchen

Rated 5.0 stars by 1 users

This is my favorite French stew recipe and I will warn you it is detailed, but worth it. Because there is a lot of different steps and tools needed, I used my favorite cookware @HestanCulinary to perfect the recipe!

Ingredients

3-4 lb boneless beef chuck cut into 1 inch cubes
salt and pepper
oil
3 strips of bacon, diced
2 carrots, peeled and diced
2 leeks, white and pale green only, diced
1 onion, diced
8 garlic minced
2 tbsp tomato paste
2 bay leaf
1 tbsp dried thyme
1 bottle of burgundy or pinot noir
Beef stock as needed
30 pearl onions, I buy them frozen
1 box of mushroom caps
4 tbsp butter or ghee
Minced parsley

Directions

Preheat the oven to 325F.
Cube and season beef, pat dry with a paper towel.In a large dutch oven, add oil over medium high heat and sear beef, working in batches to make sure not to overcrowd the pan. Remove the beef and set aside.
Add bacon to the pot and saute until crispy. Add onions, carrots, and leeks and saute until translucent, salting as you go. Add garlic and saute another 2 minutes. Add the tomato paste and coat the vegetables all over and saute until a deep rusty color, around 4 minutes. Deglaze with red wine all over, scraping up the brown bits in the pan.
Bring the pot up to a very low bubbling simmer, like very low amount of bubbles, and place a lid on. Add all meat back to the dutch oven. Add bay leaf and thyme, and submerge with red wine and about a cup or two of stock, if you want it to be a little lighter you can use half stock half wine. Traditionally it is all wine but I Like to throw some stock in there.
Season with salt and pepper if needed, bring up to a simmer, cover with a lid and cook in the oven for 2 hours. After two hours check to see if the meat is fork tender, if it is pull it out of the oven and set aside. If it is still tough, keep in the oven for another 30 minutes or until it is no longer tough.
Meanwhile, prepare your pearl onions and mushrooms. In a large pan over medium heat, add butter and saute the pearl onions and mushrooms until cooked through, salting as you go. Once those are done, add them to the finished beef bourguignon.
Mix everything together stovetop over medium heat, top with minced parsley, and serve.