Boeuf Bourguignon

I cannot believe that I somehow missed blogging any version of this before; I made this last year about 2 1/2 months after we moved.  Boeuf bourguignon (Burgundy beef) is a classic French dish, which I am fairly certain I have made at some point.  Anyhow, this version comes from the book French: delicious classic cuisine made easy by Clements & Wolf-Cohen (I have made and blogged many of the recipes of this book already).  It's very good--I would give it a 9.  I plan to try other recipes for boeuf bourguignon, so this rating is subject to change...eventually, when I get time.  There is no picture of the end product because I forgot--I let it sit overnight for the flavors to meld and simply forgot to get the end pic.  I assure you that all in my house enjoyed it (apart from my kiddo, who would not try it lol).

Ingredients:

6 oz. thick cut bacon, cut crosswise into small pieces
3.5 lbs. stewing beef, cut in large chunks
3 T. butter, divided
1 medium yellow onion, finely chopped
1 whole carrot (or 6 baby carrots), finely chopped
around 4 oz. whole baby carrots (I didn't measure--see pix)
3 garlic cloves, finely chopped
3 T. flour
1 bottle (750mL) red wine, preferably Burgundy (Bourgogne)
1 1/2 T. tomato paste
bouquet garni (I usually use rosemary, thyme, parsley, and bay leaf)
2 1/2 to 3 c. beef broth
1 T. fresh parsley, chopped
10 oz. pearl onions
1 lb. small button mushrooms, quartered
salt and freshly ground black pepper, to taste

Instructions:

1. Heat a heavy dutch oven over medium heat.  Add the chopped up bacon pieces and cook until starting to crisp.  Remove from pot with a slotted spoon and drain on an paper towel lined plate.

2. Drain off all but 2 T. of the rendered bacon fat.  Increase heat to medium-high and add a single layer of beef (do NOT crowd!) and brown on all sides.  Transfer to a plate and continue in batches until all beef is browned.

3. Pour off all fat from the pot and reduce heat back to medium.  Add only 1 T. of the butter.  Once the butter has melted, add the chopped onion, chopped carrots and whole baby carrots, and garlic.  Cook for 3-4 minutes, stirring frequently.

4. Sprinkle the flour over the vegetable mixture and cook for 2 minutes, stirring frequently.

5. Add the wine, tomato paste, and bouquet garni.  Bring to a boil, scraping the base of the pot.

6. Return the beef and bacon to the pot and pour in the broth until all meat and veggies are covered (press them down in).  Cover the pot and reduce heat to low, keeping mixture at a simmer.  Simmer for 3 hours, stirring occasionally.

7. Meanwhile, in a large skillet, melt only 1 T. of butter over medium heat.  Add the pearl onions and cook, stirring frequently, until browned.  Set aside on a plate.

8. In same pan, add last remaining 1 T. of butter.  Once it has melted, add the mushrooms to the pan and cook, stirring frequently, until golden.  Set aside with the pearl onions.

9. After the 3 hours of simmering, add the onions and mushrooms to the pot.  Re-cover and let cook for 30 minutes more.

10. Discard the bouquet garni and stir in the parsley.  Season with salt and pepper and enjoy!