Boeuf Bourguignon(ish) Servings: 6–8
Prep Time: 20 minutes
Cook Time: 2½–3 hours Ingredients * 4 lb beef chuck, cut into 2-inch cubes * 3 oz bacon, diced * 2 large carrots, peeled and cut into obliques * 2 large parsnips, peeled and cut into obliques * 1 medium onion, diced * 3 cloves garlic, minced * 1 lb mushrooms (portobello or cremini), quartered * 3 cups beef broth (or water + 2 beef bouillon cubes) * 750 ml red wine (Burgundy or dry red) * 2 Tbsp tomato paste * 2 Tbsp browning sauce (optional) * 2 bay leaves * 1 bouquet garni (thyme sprigs tied with twine or cheesecloth) * Kosher salt and black pepper, to taste * 2 tsp brown sugar (or more to taste) * ¼ cup neutral oil (for searing) Optional thickener: * 2 Tbsp water + 1½ Tbsp cornstarch Instructions 1. Season beef cubes generously with kosher salt. Prep veggies: dice onion and garlic, cut carrots and parsnips into obliques, and quarter mushrooms. 2. In a large Dutch oven, cook bacon over medium heat until fat renders. Remove and...