Beef Bourguignon is a perfect dish for adding a little “upscale” to the humble chuck roast. It combines bacon, beef and brandy…sounds like a good start, no? Served over mashed potatoes in my version, this recipe is an adaptation of an Ina Garten recipe.
Heat 2 turns of olive oil in large Dutch oven. Over med-high heat, render the bacon ends until crispy, about 10 minutes. remove bacon to a plate, leaving fat in Dutch oven.
Liberally season cubed chuck roast with salt & pepper. Sear in single layer batches in the oil and bacon fat, turning until brown on all sides. You may need to add a bit of oil from time to time. Set aside on the plate with the bacon.
Once all the chuck is seared and set aside, add the carrots and onions. Season with salt & pepper, and cook until the onions are lightly browned and soft. Add the garlic and cook for another minute or two.
Add the brandy, tilt the pot away from you and ignite with a long match or stick lighter. Be Careful!
Once the alcohol burns off, add the bacon, chuck and juices from the plate to the pot. Add in the wine and beef stock, then the Thyme and tomato paste. Bring to a simmer, cover with lid and put it in the oven for an hour or so. Meat and vegetables should be tender but not falling apart.
Put the pot over med-high heat on the stove top. Mix melted butter and flour, then add mix to pot. Bring to a boil.
In a separate skillet, melt 2 TBS butter and add sliced mushrooms. Saute for about 10 minutes, until their liquid evaporates and they are lightly browned. Add to pot.
Simmer for 10-15 minutes until stew is thickened. Taste and add salt & pepper as needed.
Serve over your choice of mashed potatoes, rice, polenta or pasta. Enjoy!