Beef Bourguignon Recipe

Ingredients:

• 4 slices Metropolitan Market Bacon, sliced crosswise into 1/2-inch pieces
• 2 lbs boneless beef chuck roast or stew meat, cut into 1-inch pieces
• Salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• Vegetable oil
• 1 Tbsp minced garlic
• 2 Tbsp tomato paste
• 1/2 cup beef broth
• 2 cups dry red wine
• 2 Tbsp dried marjoram leaves, crushed
• 8 oz baby carrots (about 1-3/4 cups)
• 8 oz fresh pearl onions, peeled or frozen pearl onions, thawed
• 8 oz mushrooms, cut in half if large
• Chopped fresh parsley (optional)

Directions:

1. Cook bacon in Dutch oven or large heavy pot with lid over medium heat 6 to 8 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
2. Season beef with salt and pepper and lightly coat with flour. Heat 2 tbsp reserved bacon drippings in same pan over medium heat until hot. Brown half the beef; remove from pan. Repeat with remaining beef, adding additional bacon drippings or oil as needed. Remove beef from pan and pour off all but 1 tbsp of drippings.
3. Add garlic and tomato paste to the pot, cook 1 to 2 minutes until fragrant. Add broth and simmer, stirring, 2 minutes or until browned bits on the bottom of the pot are dissolved. Stir in wine and marjoram. Return beef to stockpot and bring to a boil. Reduce heat; cover tightly and simmer gently 1 hour.
4. Add carrots and onions to the pot; return to a simmer and continue cooking, covered, 20 minutes. Stir in mushrooms and bacon; continue simmering, covered, 10 minutes or until beef and vegetables are fork-tender. Taste and adjust seasoning with salt and pepper.
5. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired, and serve.