Beef Bourguignon

Cut the bacon into ½” x 2” strips and sauté in olive oil in a large casserole over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.

Toss the beef with the salt, pepper, and flour in a large casserole. Place in the oven set to broil on the lower rack, uncovered, to cook all the way through, tossing once in the middle (about 8 min total). Switch the oven to bake at 375°F when finished.

Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string.

Add the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and then transfer to the oven, covered. Cook until the meat is soft and crumbling, stirring occasionally (1-2 hours).

Cook the onions in a wide pan until soft and translucent with just a touch of singing around the edges. Take paricular care not to break their skins. Set them aside in a small bowl.

In the same pan, cook the mushrooms in the same skillet (adding more butter, if necessary) until they've released all their liquid and browned. Set aside in a small bowl.

Remove the casserole from the oven and turn it off. Discard the herb bouquet. Strain the meat while retaining the liquids. Place the meat in one layer in a serving platter. Then add the mushrooms, and finally the onions over top. Cover with parchment paper and set in the oven, turned off, to keep warm.

Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish (about 10 min).