Beef Bourguignon

thechunkychef.com

Reality Bites

subheading: FOR THE MARINADE:

1 large onion quartered

2 carrots peeled and halved

2 ribs celery halved

5 cloves garlic smashed

1 bottle Pinot Noir wine (750ml)

3 leaves fresh bay

4 lbs beef chuck roast cut into ½ inch cubes

2 Tbsp extra-virgin olive oil to coat pan

½ cup all-purpose flour

8 slices of bacon diced

2 cups frozen pearl onions

2 ribs celery diced

2 cloves garlic finely minced

¼ cup tomato paste

2 cups Pinot Noir wine reserved marinade

4 cups beef stock plus more as needed

3 leaves bay

5 sprigs of fresh thyme

1 lb pound cremini mushrooms halved

1 lb red potatoes halved, or fingerling

1 tsp salt (plus more, to taste)

Directions at thechunkychef.com

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