Classic Boeuf Bourguignon

Steps

1. 1Preheat oven to 400
2. 2In a large Dutch oven, heat olive oil over medium heat.
3. 3Add bacon and saut for 2-3 minutes until cooked.
4. 4Remove bacon with a slotted spoon and set aside.
5. 5Dry beef with a paper towel so it will brown better. Increase heat to medium high and add beef to the bacon fat. Cook for 4-5 minutes until the outside has browned.
6. 6Remove beef with a slotted spoon and set aside in a separate dish.
7. 7Return heat to medium. Saut carrots, garlic, onions, parsley thyme and bay leaves for 2-3 minutes.
8. 8Remove with a slotted spoon and set aside in a separate dish.
9. 9Add pearl onions and mushroom to Dutch oven and saut until onions begin to brown and mushrooms become tender.
10. 10Remove with a slotted spoon and set aside in the reserved bacon dish.
11. 11Add beef back to the pot and dust with one tablespoon of flour. Toss to coat and sprinkle with salt and pepper.
12. 12Place in the preheated oven for 4-5 minutes. This will add a nice coating to the beef.
13. 13Remove pot from the oven and place back on the stove top.
14. 14Add red wine and deglaze the pan.
15. 15Pour in beef broth and bring to a simmer over medium heat.
16. 16Add carrot, onion and spice mixture to the pot, reduce heat and simmer covered for one hour.
17. 17After one hour add pearl onions, mushrooms and bacon to the pot. Continue to simmer until beef is tender, about an additional 30 minutes.
18. 18With a slotted spoon remove solids and set aside. Increase heat and bring sauce to a rapid boil. In a small bowl mix together remaining tablespoon of flour with two tablespoons of sauce. Stir until smooth and no lumps remain.
19. 19Add mixture to the pot and stir constantly until sauce thickens.
20. 20Remove bay leaves and thyme sprigs, discard.
21. 21Add solids back to the pot and stir to coat evenly.
22. 22Serve warm over a bed of egg noodles or rice.