Beef Bourguignon | Recipe Cart | Recipe Cart

Ingredients

• 5 cloves garlic, smashed
• 3 fresh bay leaves
• 2 carrots, peeled and halved
• 2 ribs celery, halved
• 1 large onion, peeled and quartered
• One 750-ml bottle red wine, such as Burgundy
• 4 pounds beef chuck, cut into 1-inch chunks
• Extra-virgin olive oil
• Kosher salt
• 1/2 cup all-purpose flour
• 8 ounces slab bacon, cut into lardons
• 1 pound cremini or white button mushrooms, quartered
• 2 carrots, peeled and cut into 1/4-inch dice
• 2 ribs celery, cut into 1/4-inch dice
• 2 cloves garlic, finely chopped
• 1 large onion, peeled and cut into 1/4-inch dice
• 1/4 cup tomato paste
• 3 to 4 cups beef stock
• 1 bundle fresh thyme
• 1 pound red bliss potatoes, quartered
• 1/2 bunch fresh chives, finely chopped, for garnish
• Crusty bread, for serving