Ingredients:

• 1.5 kg beef (chuck or stewing beef), cut into chunks
• 200g bacon, diced
• 4 large carrots, peeled and sliced
• 2 onions, chopped
• 3 cloves of garlic, minced
• 250ml red wine (Burgundy wine if possible)
• 500ml beef broth
• 2 tablespoons each of tomato paste, all-purpose flour and olive oil

• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 160°C (320°F).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the diced bacon and cook until crispy. Using a slotted spoon, remove the bacon and set aside, leaving the bacon fat in the pot.
3. In the same pot, add the beef chunks in batches to avoid overcrowding. Brown the beef on all sides, then remove and set aside.
4. In the same pot, add the chopped onions and sliced carrots. Sauté for about 5 minutes until the vegetables are softened and lightly browned. Add the minced garlic and sauté for an additional 1 minute.
5. Sprinkle the flour over the vegetables and stir to coat them evenly.
6. Return the cooked bacon and browned beef to the pot. Add the tomato paste and stir to combine everything.
7. Pour in the red wine and beef broth, making sure to scrape the bottom of the pot to release any flavorful browned bits.
8. Add the bay leaves, dried thyme, and a pinch of salt and pepper. Stir well to combine.
9. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Let it cook for about 2 to 2.5 hours, or until the beef is tender and easily breaks apart with a fork.
10. Once the stew is done, remove it from the oven and taste for seasoning. Adjust the salt and pepper if needed.
11. Serve the Boeuf Bourguignon hot, garnished with chopped fresh parsley. It pairs wonderfully with mashed potatoes.

Bon appétit !