Beef Bourguignon Recipe: My Sensational Slow-Cooked Secret

Ingredients

• 3 lbs (1.36 kg) beef chuck, cut into 1-inch cubes
• 2 tbsp (30 ml) olive oil
• 1 tsp (5 g) salt
• ½ tsp (2.5 g) black pepper
• 2 tbsp (16 g) all-purpose flour
• 6 oz (170 g) bacon, cut into lardons (thick strips)
• 1 large yellow onion, chopped (approx. 1 cup)
• 2 carrots, peeled and chopped (approx. 1 cup)
• 2 celery stalks, chopped (approx. 1 cup)
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 lb (454 g) cremini mushrooms, quartered
• 1 tbsp fresh thyme leaves, chopped
• 1 bay leaf
• 1 (750 ml) bottle dry red wine (Burgundy or Pinot Noir recommended)
• 2 cups (473 ml) beef broth
• 2 tbsp (30 ml) brandy (optional)