Boeuf bourguignon

When in doubt, add more red wine. Lubricate generously.

Ingredients

¼ cup olive oil

3 pounds beef chuck

1 onion

1 carrot

1/3 cup flour

3 cups dry red wine

1 ½ cups beef broth

2 shallots

6 cloves garlic

2 Tablespoons tomato paste

Dashes of salt and pepper

Bay leaf

Thyme (fresh or dried)

1 stalk celery

24 pearl onions

12-18 small Yukon Gold potatoes

1 pound smoked bacon

¾ pound mushrooms

Bunch of parsley

Brown beef cubes in oil over high heat. Add chopped onion and carrot. Reduce heat to medium-high and lightly brown vegetables. Sprinkle in the flour and stir over medium heat, about five minutes. Remove from heat and add wine, broth, sliced shallots, sliced garlic, tomato paste, salt and pepper, herbs, and chopped celery. Cover and simmer over medium-low heat, about 1-2 hours. (Periodically remove fat or foam that rises to the top.)

Boil pearl onions for 10 minutes and peeled potatoes for 20 minutes. Cook and drain bacon, saving pan. Add mushrooms to the bacon pan and sauté, then season with salt pepper. Brown pearl onions.

When the beef is tender, place it in serving dish and add pearl onions, potatoes, mushrooms, and bacon. Top with parsley and serve. This dish is even yummier if prepared a few days ahead of time and allowed to rest. Feed some to your own personal favorite boeuf Bourguignon.