Bourguignon

• 1 lb boneless beef chuck, 1-1/2-inch pieces
• ​​1 cup pancetta or bacon
• 1 medium yellow onions, chopped
• 3 cloves garlic, smashed
• 1 tbs balsamic vinegar
• 1 tbs tomato paste
• 1 tbs flour
• 2 cups dry red wine

• ​​​1 cups beef broth
• 1 bay leaf
• dash thyme
• 1/2 tsp sugar
• 2 carrots, sliced
• 1/2 lb potatoes, cut in half
• 2 tbs butter
• mushrooms

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1. Season and brown beef and bacon in batches; set aside
2. Saute onions and garlic in balsamic vinegar for 5 minutes
3. Cook in tomato paste and return beef to pan
4. Stir in flour until dissolved
5. Deglaze with liquids and add bay leaf, thyme, and sugar
6. Bring to a boil and add carrots and potatoes
7. Cover and braise for 2 hours at 325
8. Cook bacon in butter for 5-10 minutes and add to pot
9. Simmer 10 more minutes, adjust seasoning, and serve with parsley