- 2 lb boneless beef stew meat such as chuck roast cut into cubes
- 2 cups dry red wine
- 1/4 cup extra virgin olive oil
- 1 onion chopped
- 1 carrot chopped
- 2 stalks celery chopped
- 1 garlic clove chopped
- 1 bay leaf
- 2 tbsp parsley chopped
- 2 tsp fresh thyme chopped
- Pinch fresh black pepper
- Pinch salt
- 5 strips bacon
- 2 tbsp all purpose flour
- 2 cups pearl onions
- 2 cups white mushrooms quartered
- 1/2 cup chopped parsley divided for garnish
- TT fresh salt and black pepper
- 1 large bag nacho chips
- Place meat in a large bowl and add ingredients 1-12. Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours, turning the meat occasionally.
- With a slotted spoon or tongs, transfer the meat to a plate, reserving the marinade, and pat dry (The meat will not brown if damp). Strain the marinade into a bowl, and reserve the liquid and the vegetables separately.
- Heat a large pot or Dutch oven over medium-high heat. Add and brown bacon, about 5 minutes. Remove the bacon, leaving the fat in the pan. Return the pot to medium-high heat. Add the beef in batches and brown on all sides. Remove with a slotted spoon and transfer back to the plate. Add the reserved vegetables and cook until lightly browned, about 5 minutes. Stir in flour and cook, stirring, until beginning to brown, about 1 minute. Stir in the marinade, then return the beef and bacon to the pot. Add small onions. Bring to a boil. Reduce the heat to low and cook, covered, until the meat is fork-tender, 1 to 1 ¼ hours.
- Add mushrooms. Cover and cook until tender, about 20 minutes. Skim off the fat from the surface. Add chopped parsley, salt and pepper.
- On a large serving platter, place the nachos chips and carefully spoon the Beef Bourguignon on top. Garnish with more chopped parsley and enjoy.
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