BEEF BOURGUIGNON

I have a cooking bucket list as well and this bourguignon looks delicious! I need to come over to your house when you are making something off of your bucket list! Yum!

BEEF BOURGUIGNON

INGREDIENTS
MARINADE:

• 1 large onion quartered
• 2 carrots peeled and halved
• 2 ribs celery halved
• 5 cloves garlic smashed
• 1 bottle Pinot Noir wine (750ml)
• 3 leaves fresh bay
• 4 lbs beef chuck roast cut into 1/2 inch cubes

BEEF BOURGUIGNON:

• 2 Tbsp extra-virgin olive oil to coat pan
• 1/2 cup all-purpose flour
• 8 slices of bacon diced
• 2 cups frozen pearl onions
• 2 carrots, peeled and chopped into 1 inch pieces
• 2 ribs celery diced
• 2 cloves garlic finely minced
• 1/4 cup tomato paste
• 2 cups Pinot Noir wine (the reserved marinade)
• 4 cups beef stock , plus more as needed
• 3 bay leaves
• 5 sprigs of fresh thyme
• 1 lb pound cremini mushrooms halved
• 1 lb red potatoes , halved
• 1 tsp salt, or more, to taste

INSTRUCTIONS
MARINADE:

1. Combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight.

BEEF BOURGUIGNON:

1. Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserve the wine.
2. Preheat the oven to 350 F degrees.
3.  get the full instructions @ thechunkychef.com

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