kay guys the name is complicated but this recipe SLAPS. Perfect for winter🤍 Beef Bourguignon🗣️😭 2lbs Beef Chuck— cut into chunks and patted dry Salt Crushed Rosemary Roasted Garlic Powder Onion Powder Pepper Bacon🥓— Chopped 1 Onion— Diced 3 Carrots— Sliced 24oz Baby Bella Mushrooms— sliced (12oz used in the first step & 12 oz used in the 2nd) 6 Garlic Cloves— Minced 1tsp Tomato Paste 2tbsp Flour 750ml Bottle Of Red Wine🍷— I used cab sav 1 Bay Leaf 3 Sprigs of Thyme Pearl Onions Water Olive Oil Pinch Of Sugar Remove beef from the fridge and cut it into chunks. Pat the pieces dry and add to a bowl with all of the seasonings. Set aside (at room temperature) while the oven preheats and you prepare the other steps! Preheat oven to 325 and then heat a large Dutch oven (like my beautiful @staub_usa 🥹 that I’m obsessed with) or a heavy pot with a secure lid. Chop the bacon and then add it to the Dutch oven/pot. Cook the bacon on medium-low until the bacon is done (browned and crisp!) and then remove with a slotted spoon to a small paper towel lined bowl. You want to make sure to leave as much fat in the pot as possible! Increase the heat to medium and arrange the beef cubes in a single layer in the pot. Make sure you don’t overcrowd the pot. Cook the pieces until they are well browned on all sides. This will take about 10 minutes or more depending on the size of your pieces! You may need to do this two or three times depending on how many you have. While the beef is cooking, dice the onion, and slice the carrots and mushrooms. Make sure to rinse the dirt off your mushrooms after you slice/or after you remove from the package if you bought pre-sliced! Transfer pieces to a plate using the slotted spoon as they are done. Once the beef is all done, reduce the heat and add in the onion and carrot. Cook for about 5 minutes, making sure to stir often, and then add mushrooms. Continue to cook for about another 5-10 minutes and stir until the veggies are all soft, then add in your minced garlic. After about a minute, add in your tomato paste and flour, and stir for another minute before adding your wine, bay leaf, thyme, and half of the bacon bits. It’s also time to add your beef back in🎉 Make sure to scrape all the brown bits from the bottom of the pan! Cover the pot and transfer it to the oven. Cook for 2-3 hours— or until the beef is super tender! Check on it half way and give it a stir :) About 30 minutes prior to taking the bourguignon out of the oven, heat a large skillet over high heat and add the pearl onions, remaining mushrooms, 1/4c water, olive oil, salt, pepper and a pinch of sugar. Bring to a simmer, reduce heat and cover. Cook for about 15 minutes and then uncover and turn the heat to high, stirring constantly for about 5 minutes until veggies are browned! Remove the bourguignon from the oven and add the skillet pearl onions and mushrooms, and the bacon bits, to the bourguignon. Serve over mashed potatoes, rice, pasta or just on its own! Enjoyyyyyyyy :) #dinnerideas #beefbourguignon #creatorsearchinsights