HOLIDAY BEEF BOURGUIGNON

Holiday Beef Bourguignon image

Provided by @MakeItYours

Number Of Ingredients 17

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2/3 cup all-purpose flour
1-1/2 teaspoons salt, divided
1 boneless beef chuck roast (about 4 pounds), cut into 1-inch cubes
4 tablespoons olive oil, divided
2 garlic cloves, minced
2-1/2 cups Burgundy wine or beef broth
3 cups beef broth
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
2 bay leaves
1 package (14.4 ounces) frozen pearl onions
3 bacon strips, chopped
8 fresh thyme sprigs
2 tablespoons tomato paste
1/2 teaspoon pepper
3 tablespoons butter
1 pound medium fresh mushrooms, stems removed
Hot cooked egg noodles

Steps:

Preheat oven to 325°. In a shallow bowl, mix flour and 1 teaspoon salt. Add beef, a few pieces at a time, and toss to coat; shake off excess., In an ovenproof Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon., Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in broth, parsley, bay leaves and remaining salt. Return beef to pan. Bring to a boil. Bake, covered, 2 hours., Meanwhile, in a large skillet, cook onions and bacon over medium-high heat 10-12 minutes or until bacon is crisp, stirring occasionally., Remove stew from oven. Using a slotted spoon, transfer onion mixture to stew; stir in thyme, tomato paste and pepper. Return to oven; bake, covered, 30-45 minutes longer or until beef and onions are tender., In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender., Remove bay leaves and thyme sprigs from stew. Stir in mushrooms. Serve stew with egg noodles.