Classic Boeuf-Bourguignon

Ingredients

• 2 tablespoons olive oil
• 2 pounds chuck roast, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 pound baby bella mushrooms, sliced
• 1 cup beef broth
• 1 cup red wine
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 slices bacon, cooked and crumbled
• Salt and pepper, to taste

Directions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and cook until browned, about 5 minutes.
2. Add the garlic, onion, carrots, and celery and cook until vegetables are softened, about 5 minutes.
3. Add the mushrooms, beef broth, red wine, thyme, bay leaves, and bacon and stir to combine.
4. Bring to a boil, reduce heat to low and simmer, covered, for 1 hour.
5. Season with salt and pepper and serve.

Interesting Facts

• Boeuf-Bourguignon translates to "beef from Burgundy" in French.
• This dish is a classic French stew that is typically served with mashed potatoes or egg noodles.
• It is believed to have originated in the Burgundy region of France.
• It was featured in the classic novel, "Julie and Julia" by Julia Child.