Beef Bourguignon - Cowboy Kent Rollins

Prep Time 35

Total Time 2 20

Ingredients

4 lb. chuck roast chopped into 1-inch chunks
Red River Ranch Original Seasoning or salt and pepper
3 tablespoons olive oil divided
1 750 ml bottle dry red wine Merlot or Pinot Noir
8 slices bacon roughly chopped
2 white onions roughly chopped
2 cups carrots sliced into 1-inch pieces
4 garlic cloves minced
1 lb. frozen pearl onions
3 to 4 cups beef broth
2 teaspoons ground thyme
2 tablespoons tomato paste
4 tablespoons unsalted butter unsalted divided
2 teaspoons Garlic salt
1 lb. sliced mushrooms
3 tablespoons all-purpose flour
Mashed potatoes or garlic bread for serving optional

Instructions

Preheat the oven to 300 degrees F.
After you’ve cut the chuck roast into pieces, pat the meat dry with a paper towel, generously season all sides with the Red River Ranch Original, or salt and pepper.
In a large cast iron skillet, heat about 1 tablespoon of olive oil over medium-high heat. Add half of the meat to the skillet and cook about 8 minutes, or until browned on all sides. Transfer the meat to a deep 12-inch Dutch oven (8 quart). Heat another tablespoon of olive oil in the skillet repeat with the remaining meat.
Add about ¼ cup of red wine to the hot skillet to deglaze. Stir around the pan and scrape the contents into the Dutch oven.
Return the skillet to the heat and add the bacon. Cook over medium heat just until browned. Strain the bacon from the pan, leaving any grease in the skillet, and add the bacon to the Dutch oven.
Add the white onions and carrots to the skillet with the bacon grease and cook over medium heat until the onions begin to brown, about 8 minutes, stirring occasionally. Salt and pepper, to taste.
Stir in the garlic and continue cooking for another minute, stirring constantly. Stir the contents of the skillet into the Dutch oven.
Stir the pearl onions into the Dutch oven. Add in the remaining bottle of red wine. Pour in enough beef broth to just cover the meat and vegetables. Stir in the thyme and tomato paste.
Place the Dutch oven over medium-high heat and bring the stew back to a good simmer. Cover the Dutch oven with lid and transfer to the oven. Bake for about 1 ½ hours or until the meat is fork tender. Remove from the oven.
Meanwhile in the large skillet, add 1 tablespoon of olive oil and 2 tablespoons butter. Melt the butter over medium heat, then stir in the mushrooms and cook for about 8 to 10 minutes or until they begin to brown. Mix in the garlic salt.
Slowly mix in the flour and the remaining 2 tablespoons of butter. Stir the mushrooms constantly until the flour is absorbed. Add the mushroom mixture into the Dutch oven.
Place the Dutch oven over medium-high heat and bring to a simmer, uncovered, for about 15 minutes to let the mixture thicken slightly.
Serve on top of mashed potatoes or with garlic bread, if desired.