A classic French beef bourguignon recipe featuring boneless short ribs braised in Burgundy wine with bacon, vegetables, and mushrooms, served with mashed potatoes and chives.
Generously season your short ribs with salt & pepper.
In a large dutch oven, add oil and heat on high until very hot.
Sear your short ribs in batches for 2 minutes per side then set aside on a plate.
To the same pot, add your bacon and cook, stirring often until fully rendered.
Then add your onion, carrots, celery and leeks.
Season with salt and cook until softened 3-4 minutes.
Then add your garlic and tomato paste, cook that until fragrant and starting to caramelize. Next, add your red wine and return your short ribs to the pot.
Bring to a simmer, cover with a lid and cook over low heat for 3 hours or until insanely tender. While your beef is cooking in a large pan over medium heat, add oil and once hot, add your pearl onions and mushrooms. Season with salt and cover with a lid and cook tossing often until fully cooked and caramelized, 8-10 minutes. Once your beef bourguignon has 10 minutes left, add your mushrooms and pearl onions to the pot and let that simmer for 10 more minutes.
Season to taste with salt & pepper, serve with mashed potatoes, garnish with chives and Enjoy!
