K-Jon's Beef Bourguignon

This hearty dish is packed with flavor and perfect for a cozy night in.

Leftovers can be enjoyed for another meal.

This recipe requires a long cooking time and many ingredients.

It may be difficult for beginner cooks to execute properly.

While this recipe is not particularly healthy, beef is a good source of protein and iron.
Mushrooms are low in calories and high in antioxidants.

	3 1/2 - 5 lbs chuck roast ( trim and clean , cut into 2 X 2 inch cube )
	olive oil
	1 cup carrot , chopped
	1 cup onion , chopped
	1 cup celery , diced
	1 tablespoon thyme
	1 tablespoon parsley
	1 tablespoon garlic , minced
	1 bay leaf
	1 teaspoon salt
	2 teaspoons pepper
	1 bottle red wine ( I use Pinot Noirs or Cotes De Rhone )
	8 ounces bacon , cut into 1 pieces
	10 carrots , peeled and cut into 1 diagonal pieces
	1 large onion , diced fine
	3 tablespoons garlic , minced fine
	5 stalks celery , cut into 1 diagonal pieces
	1/4 cup cognac
	750 ml red wine
	2 cups beef stock
	2 teaspoons Worcestershire sauce
	1 tablespoon thyme & parsley
	1 bay leaf
	1 tablespoon tomato paste
	24 ounces mixed mushrooms , stems removed and cut 1/4 thick
	3 tablespoons flour
	5 tablespoons butter
	2 cups onions ( Pearl onion frozen )

1.	Preheat the oven to 325 degrees Fahrenheit.
2.	In a large dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring all sides are seared, and remove from the pot.
3.	Add the chopped carrot, onion, and celery to the pot and cook until softened. Add the thyme, parsley, garlic, bay leaf, salt, and pepper, and cook for another minute.
4.	Add the bottle of red wine and deglaze the pot, scraping up any browned bits from the bottom. Add the bacon, carrots, onion, garlic, celery, and cognac, and bring to a simmer.
5.	Add the beef stock, Worcestershire sauce, thyme, parsley, bay leaf, and tomato paste, and return to a simmer. Cover the pot and place in the preheated oven for 3-4 hours, until the beef is tender.
6.	In a separate pan, melt the butter and sauté the mushrooms until browned. Sprinkle with flour and cook for another minute.
7.	Add the mushrooms to the pot with the beef, and stir to combine. Serve hot.

K-Jon’s Beef Bourguignon