Beef Bourguignon

Beef Stew

1. 1Choose a roast cut—preferably rump pot roast, or alternatively chuck roast or sirloin tip.3 ⅓ lb Beef
2. 2Remove the bacon rind, cut into ¼-inch × 1½-inch lardons, simmer the rind in water for 10 minutes to reduce smokiness, then drain and dry.6.17 oz Bacon·Blanched Bacon Rind
3. 3Preheat the oven to 455°F.
4. 4Sauté the bacon in oil in a large Dutch oven over moderate heat for 2–3 minutes until lightly browned; remove with a slotted spoon.6.17 oz Bacon·1 tbsp Olive Oil
5. 5Reheat the bacon fat and oil until almost smoking, then pat the beef dry and brown it in batches; set aside.3 ⅓ lb Beef
6. 6In the same fat, brown the sliced vegetables.1 Carrot·1 Onion
7. 7Return the beef and bacon to the pot, season with salt and pepper, sprinkle with flour, and toss until evenly coated. Place the pot uncovered in the 455°F oven for 4 minutes to lightly brown the flour, toss the beef, then bake for another 4 minutes. Remove the pot and lower the oven temperature to 374°F.3 ⅓ lb Beef·6.17 oz Bacon·Salt·Pepper·2 tbsp Flour
8. 8Stir in the wine and enough stock to just cover the meat. Add the tomato paste, garlic, herbs, and bacon rind. Bring to a gentle simmer on the stovetop, then cover and place in the lower third of the 374°F oven, adjusting the heat as needed to maintain a slow simmer for 2½–3 hours.3 cups Wine·3 cups Beef Broth·1 tbsp Tomato Paste·2 cloves Garlic·½ tsp Thyme·Bay Leaf·Blanched Bacon Rind