Provencal Style Beef Bourguignon

Ingredients

• 2.5 pounds Beef chuck roast, cut into 1.5 inch cubes
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Herbes de Provence
• 750 ml Dry red wine (such as Pinot Noir or Cotes du Rhone)
• 2 cups Beef stock
• 1 cup Pearl onions, peeled
• 3 large Carrots, sliced into thick rounds
• 4 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 8 ounces Cremini mushrooms, halved
• 0.25 cup Fresh parsley, chopped(optional)
• 1 teaspoon Sea salt and cracked black pepper

Instructions

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt, pepper, and 1 tablespoon of herbes de Provence.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides, then remove to a plate.

3. 3

   In the same pot, add the remaining olive oil and sauté the carrots and pearl onions for 5 minutes until they begin to soften.

4. 4

   Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red color.

5. 5

   Deglaze the pot with the red wine, scraping the bottom to release the browned bits, then return the beef and any juices to the pot.

6. 6

   Add the beef stock and the remaining herbes de Provence, bring to a simmer, then cover and cook on low heat for 2.5 hours.

7. 7

   Add the mushrooms to the pot and continue to simmer uncovered for another 30 minutes to allow the sauce to reduce and thicken slightly.

8. 8

   Taste for seasoning and serve hot, garnished with fresh parsley and a drizzle of high-quality olive oil.