°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.