Beef Bourguignon

Ingredients:

• 2 pounds beef chuck, cubed
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 4 slices of bacon, chopped
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 1 cup beef broth
• 1 cup red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions:

1. In a large bowl, toss the cubed beef with flour until evenly coated.
2. Heat olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides, about 5 minutes. Set beef aside.
3. In the same pot, cook bacon until crispy. Remove and set aside, but leave the bacon fat in the pot.
4. Add garlic, onion, and carrots to the pot. Cook until onions are translucent, about 5 minutes.
5. Return beef to the pot and add beef broth, red wine, tomato paste, thyme, and bay leaf. Stir to combine.
6. Bring the mixture to a simmer. Reduce heat to low, cover, and let cook for 2 1/2 to 3 hours, or until beef is tender.
7. Season with salt and pepper to taste. Stir in chopped parsley and cooked bacon before serving.