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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.