Like other stews, Beef Burgundy, tastes best when made ahead so the flavors have time to mingle. Serve with noodles, rice, mashed potatoes or cauliflower mash.
Roasted carrots make a nice side dish.
1 (4-pound) boneless beef chuck roast, trimmed and cut into 1 inch cubes
Salt and black pepper
5 slices bacon, cut into thirds
2 tablespoons unsalted butter
1 large sweet onion, diced
2 large cloves garlic, minced
3 tablespoons flour or arrowroot powder
1 (750-ml) bottle good dry red wine
1 tablespoon tomato paste
1 teaspoon anchovy paste
1 lb mushrooms, trimmed and halved
1-2 cups beef broth
2 cloves garlic head, crushed
2 bay leaves
6 sprigs fresh thyme or 1 teaspoon dried
Heat the oven to 250 degrees F.
Heat a large Dutch oven. Add the bacon and cook over medium heat until the bacon is lightly browned on both sides.
Remove the bacon with a slotted spoon to a large plate. Break into smaller pieces.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Add the butter to the pan and melt.
In batches, in single layers, sear the beef in the hot pan for 3 to 5 minutes, turning to brown on all sides.
Remove the seared cubes with a slotted spoon to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Add onions the garlic to the pan and saute for 5 minutes.
Sprinkle the flour or arrowroot over the onions and stir until no dry flour remains. Whisk in the wine, tomato paste and anchovy paste until combined.
Add the bay leaves, mushrooms and thyme to the pan.
Add the beef and bacon and enough beef broth to come almost to the top of the beef.
Place the pan, uncovered, into the oven and cook until the meat is tender, 3 ½-4 hours, stirring occasionally and adding broth, if needed, to keep the meat half-submerged in liquid.
Season with additional salt and pepper, if needed. Stew can be made up to 3 days in advance.