Easy Beef Bourguignon

Easy Beef Bourguignon

2 tbsp vegetable oil
2 1/2 lbs beef chuck roast, cut in 2-inch cubes
salt and fresh ground black pepper to taste
1 onion, chopped
1 tbsp butter
2 tbsp flour
2 cups Burgundy, or other red wine
2 carrots, cut in 1/4 inch pieces
2 ribs celery, cut in 1/4-inch pieces
2-3 cloves garlic, minced or pressed
1 bay leaf
4 springs fresh thyme
2 cups (or more) beef broth

Optional Ingredients
1/2 package bacon (Cook before the meat in step 3. Remove from pan and continue with step 3. Return the bacon to the pan in step 8.)
10 Pearl Onions (Add with step 7)
1 8oz Pkg white mushrooms, quartered (Add with step 11)

1. Season the beef generously with salt and pepper.
2. Place the vegetable oil in a large Dutch oven/casserole pot on high heat.
3. Once the oil is hot, add the beef and sear until nicely browned on all sides.
4. Once meat is browned, remove it to a large bowl and reduce heat to medium
5. Add the onion to the same pot along with a pinch of salt and 1 Tbsp Butter.
6. Once butter has melted, add 2 Tbsp Flour. continue to cook for 3-4 minutes.
7. Add the Burgundy and let simmer until reduced by half (10 minutes).
8. Add Carrots, Celery, Beef and its juices, a pinch of salt, the garlic, the bay leaf, and thyme.
9. Cover with good quality beef broth and bring to a simmer.
10. Cover and let simmer for 1 hour on very low heat.
11. Remove cover and let simmer for another 30 minutes.

While the dish is on its final simmer, prepare some Yukon gold mashed potatoes. Place the potatoes on a plate, make a depression in the potatoes, and spoon the bourguignon on top.

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