Beef Bourguignon

My favorite cut for this recipe is our half brisket (I prefer the point, but the flat will also work), as it provides the best flavor. Be sure to trim your brisket well to remove excess fat. You can also substitute the brisket with one of our chuck roasts or stew beef. I like to use Pinot Noir in this recipe, as its notes complement the beef beautifully.

Ingredients

• 1 tablespoon olive oil or avocado oil
• 6 ounces bacon, chopped
• 3 pounds beef brisket, trimmed and in 2 inch cubes
• 1 large white onion, diced
• 1 large carrot, sliced into ½-inch thick rounds
• 6 cloves garlic, minced (divided - 4 for the stew, 2 for the mushrooms)
• 1 pinch coarse salt
• 1 pinch ground black pepper
• 2 tablespoons flour
• ½ tablespoon brown sugar
• 2-3 cups dry red wine (Merlot, Pinot Noir, or Chianti; use 2 cups for a milder sauce)
• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups stock)
• 2 tablespoons tomato paste
• 1 teaspoon beef Better Than Bouillon, or 1 bouillon cube, crushed
• 1 teaspoon fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped (divided - half for cooking, half for garnish)
• 2 bay leaves
• 1 pound fresh mushrooms (white or brown), quartered or sliced
• 2 tablespoons butter

Instructions

1. Preheat oven to 350°F.
2. Heat oil in a Dutch oven over medium heat. Sauté bacon until crisp and browned. Transfer with a slotted spoon to a plate and set aside.
3. Pat beef dry with paper towels. Sear in batches in the hot oil/bacon fat until browned on all sides. Remove and set aside with bacon.
4. Sauté carrots and onion in the remaining fat until softened and the onions are translucent. Add 4 cloves of garlic and cook for 1 minute.
5. Return beef and bacon to the Dutch oven. Season with salt and pepper. Sprinkle with flour, stirring to coat, and cook for 2-3 minutes to brown.
6. Pour in wine and beef stock until the meat is just covered. Stir in tomato paste, bouillon, thyme, and half the parsley. Bring to a simmer.
7. Add bay leaves, cover, and place in the oven. Cook for 2-3 hours, or until the meat is fall-apart tender.

Mushrooms

1. When the beef is nearly done, heat butter in a skillet over medium heat. Once foaming subsides, add the remaining 2 cloves garlic and cook until fragrant.
2. Add mushrooms and sauté until browned and their liquid has evaporated. Season with salt and pepper.

Finishing

1. Remove the Dutch oven from the oven. Discard bay leaves.
2. Skim off excess fat from the surface of the sauce.
3. Stir in sautéed mushrooms.
4. Taste and adjust seasoning with salt and pepper. Garnish with the remaining parsley before serving.