Beef Bourguignon

• 1 tbsp extra-virgin olive oil
• 6 ounces bacon, roughly chopped
• 3 pounds beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
• 2-3 large carrot sliced ½-inch thick
• 1 large white onion, diced
• 6 cloves garlic, minced (divided)
• 1 pinch coarse salt and freshly ground pepper
• 2 tbsp flour
• 12 small pearl onions (optional)
• 3 cups red wine like Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine
• 2-3 cups beef stock or water (if using 2 cups of wine, use 3 cups beef stock or water)
• 2 tbsp tomato paste
• 1 beef bullion cube, crushed
• 1 tsp fresh thyme, finely chopped
• 2 tbsp fresh parsley, finely chopped (divided)
• 2 bay leaves
• 12 ounces fresh small white or brown mushrooms, quartered
• 2 tbsp butter

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock/water so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 2 hours, stirring occasionally, until the meat is falling apart.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.

Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine. Salt and pepper to taste.

Garnish with parsley and serve with mashed potatoes, rice or egg noodles.