Winter warmers: beef bourguignon

This French stew is perhaps the classiest way to do comfort food. It's perfect for making on a day spent indoors avoiding the chilly weather: Preheat oven to 350. Pat dry 3 lb beef chuck cubes. Season all over with 2 tsp salt and 1/2 tsp pepper. Let rest 30 minutes. Meanwhile, in a heavy pot over medium low, heat 1 tbsp oil. Add 8 oz bacon, cut into pieces. Cook until crispy. Remove from pot with a slotted spoon. Increase heat to medium and cook beef in a single layer in rendered fat until well-browned all over, turning occasionally. Remove from pot once done. Cut 4 peeled carrots into 1 1/2 inch pieces. Dice 1 onion. Mince 2 cloves garlic. Add onion, carrots, and a pinch of salt to pot and cook, stirring, until softened, 7-10 minutes. Reduce heat to medium low and stir in garlic and 1 tsp tomato paste. Cook 1 minute. Stir in 2 tbsp flour and cook 1 minute more. Return beef and juices to pot, along with half of bacon, 1 thyme sprig, 1 bay leaf, and 1 bottle red wine. Cover pot and transfer to oven. Cook 1 1/2 to 2 hours, stirring occasionally. Meanwhile, in a large pan over medium heat, heat 1 tbsp oil. Add 8 oz mushrooms, 8 oz trimmed pearl onions, 1/2 tsp sugar, salt and pepper. Pour in 1/2 c water. Cover pan and cook 10 minutes. Remove lid and continue cooking until liquid is mostly evaporated. Stir mushrooms, onions, and remaining bacon into stew once it's done cooking. Sprinkle with chopped parsley and serve.
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10-12ct per lb
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approx. 8oz
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