Beef Bourguignon

Step 1

Season the beef chuck cubes with salt and black pepper.

Step 2

In a large Dutch oven over medium heat, cook the bacon until crisp, about 5 minutes, then remove with a slotted spoon and set aside, leaving the fat in the pot.

Step 3

Working in batches, brown the beef cubes in the bacon fat on all sides, about 6 minutes per batch, then remove and set aside.

Step 4

Add the carrots and pearl onions to the pot and cook for 5 minutes, until lightly browned.

Step 5

Add the garlic and cook until fragrant, about 30 seconds.

Step 6

Return the beef and bacon to the pot, pour in the red wine and water, and bring to a simmer.

Step 7

Cover and simmer over low heat for 2 to 2 1/2 hours, until the beef is fork-tender.

Step 8

Stir in the mushrooms during the last 20 minutes of cooking.

Step 9

Season to taste and serve hot, with crusty bread or mashed potatoes if desired.