Quick-Braised Small Batch Bourguignon

Ingredients

• 1 pound beef chuck, cut into 1/2-inch cubes
• 2 strips bacon, diced
• 0.5 cup pearl onions, peeled
• 4 ounces cremini mushrooms, quartered
• 1 medium carrot, sliced into thin rounds
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup dry red wine (Pinot Noir or Burgundy)
• 0.5 cup beef broth
• 2 sprigs fresh thyme
• 1 tablespoon all-purpose flour
• 1 tablespoon butter

Instructions

1. 1

   In a large skillet or small Dutch oven, cook the diced bacon over medium heat until crispy, then remove with a slotted spoon.

2. 2

   Season the small beef cubes with salt and pepper, then sear them in the bacon fat over high heat until browned on all sides.

3. 3

   Add the carrots, mushrooms, and pearl onions to the pan, sautéing for 4 minutes until the vegetables begin to soften.

4. 4

   Stir in the garlic and tomato paste, cooking for 1 minute until fragrant, then sprinkle the flour over the mixture and stir to coat.

5. 5

   Pour in the red wine and beef broth, scraping the bottom of the pan to release any browned bits (fond).

6. 6

   Add the thyme sprigs and the cooked bacon back into the pan, then bring to a gentle simmer.

7. 7

   Cover and cook over low heat for 25-30 minutes, or until the small beef cubes are tender and the sauce has thickened.

8. 8

   Stir in the butter at the very end for a glossy finish and serve over mashed potatoes or buttered noodles.