This beef stew is traditional in French cuisine is rich and comforting to eat, with bacon and delicate scents like thyme and bay leaf.
2 tablespoon of olive oil
500 grams of beef meat (Chambarete)
Salt and pepper (at taste)
2 tablespoon of flour
3 cups of beef broth
3 cups of red wine (Cabernet Souvignon Monte Xanic)
1 tablespoon of tomato paste
2 garlic cloves
1/2 tablespoon of thyme
1 bay leaf
450 grams of mushrooms
2 tablespoon of butter
2 tablespoon of parsley
Let's get Cooking...
Preheat your oven at 356°F (180°C). Try using a Dutch oven or a pot that can actually go in the oven. First chop your bacon and fry in some olive oil, depending on the fat of the bacon try reducing or increasing the amount of olive oil. When bacon is crispy off the heat and reserve.
In the same pot brown put the meat already chopped in pieces about 2', pat and dry every piece of meat before going to the pot, brown thoroughly, you can make batches because a crowded pot is going to make the meat release a lot of liquid and that's not what we want. Reserve the meat with the bacon.
Using the same pot, now with the fat from the bacon and meat we're going to sauté the onion and the carrot. Put the meat and bacon back to the pot, season with salt and pepper, sprinkle the meat with flour. Now put the pot for about 4 minutes in the oven, mix well and 4 minutes more in the oven. If this is too tedious for you, you can put it on the stovetop and let it cook for about 10 minutes…
Pour the wine and the beef broth to the pot, the meat must be barely covered by this mix. Add the tomato paste, the thyme, the garlic and the bay leaf. Bring to a boil on the stovetop, cover your pot and put it in the oven for about 3-3 1/2 hours or until the meat is tender.
In the meantime you can sauté the mushrooms. Heat a large skillet to high heat and add the butter. Wait for a minute or two to come to the perfect smoking point that's when you add your sliced mushrooms once they're golden brown season with salt and pepper. NEVER run mushrooms directly under water! You can use a slightly wet paper towel to wipe the mushrooms or brush them.
After those 3 long hours in the oven, take off your pot, add the sauté mushrooms to the Beef Bourguignon. You can reduce your sauce if necessary. Side with a simple smash potato or with tagliatelle pasta.