Beef Bourguignon

Preparation of the Beef Season the beef cubes with salt and pepper. In a large pot, heat olive oil (2 tbsp) over medium heat and brown the beef cubes on all sides. Remove the beef from the pot and set aside.

Cooking the Stew In the same pot, cook the chopped bacon until crispy. Add the onions, garlic (4 cloves), and carrots (2), and cook until the onions are translucent. Sprinkle flour over the mixture and stir to coat. Pour in the red wine (1 cup) and beef broth (2 cups), then add the tomato paste (2 tbsp), bay leaves (2), and thyme (1 tsp). Return the beef to the pot and bring the stew to a simmer. Cover and cook over low heat for 2 hours, stirring occasionally.

Finishing the Dish Remove the bay leaves (2) and adjust the seasoning if needed. Serve the beef bourguignon hot, garnished with chopped parsley. Prepare the mashed potatoes (4 large) as a side and enjoy the hearty and flavorful stew.