Burgundy Beef Stew
- 4 slices bacon chopped
- One 4- to 5-pound chuck roast cut into 1 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 onion finely chopped
- 1 stalk celery finely chopped
- 5 carrots 1 finely chopped, 4 cut into 1-inch pieces
- 2 heaping tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 6 cloves garlic finely chopped
- 1 bottle Burgundy wine
- 1 pound button mushrooms
- One 14-ounce package frozen pearl onions
- 3 to 4 cups low-sodium beef broth
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.