°1 tablespoon of extra virgin olive oil
°6 ounces (170g) coarsely chopped bacon
°3 pounds (1 12 kg) brisket, trimmed in fat (chuck steak or corned beef) cut into 2-inch pieces
°1 large carrot, cut into 1/2-inch-thick slices
°1 large white onion, diced
°6 crushed garlic cloves (divided)
°Pinch of coarse salt and freshly ground pepper
°2 tablespoons of flour
°12 small pearl onions (optional)
°3 cups red wine such as Merlot, Pinot Noir, or Chianti – for a milder sauce, use only 2 cups of wine
°2-3 cups beef broth (if using 2 cups wine, use 3 cups beef broth)
°2 tablespoons of tomato paste
°1 mashed beef cubes
°1 teaspoon finely chopped fresh thyme
°2 tablespoons finely chopped fresh parsley (divided)
°2 bay leaves
°1 pound small white or brown mushrooms, quartered
°2 tablespoons of butter
• Preheat oven 350°F (175°C).
• Heat the oil in a large Dutch oven or heavy pot. Fry the bacon over medium heat for 3 minutes, until crispy and brown. Transfer with a slotted spoon to a large platter and set aside.
• Pat beef dry with a paper towel; Fry in batches in the hot oil/bacon fat until browned on all sides. Remove to plate with bacon.
• In the remaining oil/bacon fat, sauté the carrots and diced onion until softened (about 3 minutes), then add the 4 minced garlic cloves and cook for 1 minute. Drain off excess fat (leaving about 1 tablespoon in skillet) and return bacon and beef back into pot; Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, stir well and cook for 4-5 minutes, until browned.
• Add the pearl onions, wine, and enough broth to barely cover the meat. Then we add tomato paste, bullion and herbs. Simmer on the stove.
• Cover, transfer to bottom of oven and simmer 2 to 3 hours, or until meat is tender (adjust heat so liquid boils very slowly).
• For the last five minutes of cooking time, prepare the mushrooms:
• Heat the butter in a medium sized frying pan over the stove. When the foam has subsided, add the remaining garlic cloves and cook until fragrant (about 30 seconds), then add the mushrooms. Cook 5 minutes, shaking pan occasionally to coat with butter. Seasoning with salt & pepper, if desire. Once it turns brown, set it aside.
• Place a colander over a large saucepan (I do this in a clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the sieve (you only want to collect the sauce). Get rid of weeds
• Return beef mixture to Dutch oven or pot. Add mushrooms over the meat.
• Remove any fat from the sauce (if any) and let it simmer for a minute or two, skimming off any extra fat that rises to the surface.
• You should be left with about 2 1/2 cups of sauce thick enough to lightly coat the back of a spoon.
• If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until it reduces to the right consistency.
• Taste for seasoning and adjust salt and pepper to taste. Pour the sauce over the meat and vegetables.
• If serving right away, allow the beef bourguignon to simmer for 2 to 3 minutes, until heated through.
• Garnish with parsley and serve with mashed potatoes, rice or noodles.
• To serve the next day, allow the casserole to cool completely, then cover and refrigerate.
• On serving day, remove from refrigerator at least 1 hour before reheating. Place over medium-low heat and simmer for 10 minutes, brushing the meat and vegetables with the sauce.