Curtis Stone's Beef Burgundy
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"Beef burgundy can be made up to 2 days ahead, cooled, covered and refrigerated. The fat will rise to top of stew and solidify when cold. Scrape off and discard fat before rewarming stew, covered, over medium-low heat."
- 2 tablespoons olive oil, divided
- 4 ounces slab bacon, diced
- 3 ½ pounds beef chuck roast, cut into 2-inch pieces
- Salt and pepper
- 1 pound white mushrooms, halved
- 4 small shallots (about 4 ounces), quartered
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups dry red wine, such as Pinot Noir
- 2 cups good-quality beef stock
- 6 fresh thyme sprigs, tied together with kitchen string
- 3 carrots, peeled and cut into 1-inch pieces
- 2 tablespoons chopped fresh parsley
- Sliced Pain Rustique bread, brushed with olive oil, toasted and rubbed with a whole garlic clove
Preheat oven to 300°F. Heat a large, heavy, ovenproof pot over medium-high heat. Add 1 tablespoon oil and bacon, and cook, stirring, for 6 minutes, or until bacon is crisp. Using slotted spoon, transfer bacon to a plate and reserve.
Season beef pieces with salt and pepper. Return pot to high heat, add half of beef and cook, turning as needed, for 8 minutes, or until browned all over. Using slotted spoon, transfer beef to a plate. Repeat to cook remaining beef.
Pour off fat in pot. Return pot to medium heat and add remaining tablespoon oil. Add mushrooms, shallots and garlic, and cook, stirring, for 3 minutes, or until browned. Add tomato paste and cook 1 minute. Return beef and bacon to pot then add flour. Stir mixture until beef is coated in flour then add wine, stock and thyme, and bring to simmer. Cover pot and transfer to oven. Cook, stirring occasionally, for 2 ½ hours.
Stir in carrots and return to oven partially covered. Cook, stirring occasionally, for an additional 30-40 minutes, or until beef is fork-tender and the carrots are tender. Remove from oven and skim off as much fat as possible. Season with salt and pepper.
Ladle beef burgundy into bowls and sprinkle with parsley. Serve with bread alongside.