Boeuf Bourguignon With Shiitakes

Total Time: 5 hrs 45 mins Preparation Time: 45 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 head garlic
• 2 tablespoons dry red
• 2 cups dry red
• 4 slices bacon, thick-sliced, 1-inch wide strips
• 3 1/2 lbs boneless beef roast, cross-rib, trimmed, 1 1/2-inch cubes
• 1 medium onion, chopped
• 1 large carrot, chopped
• 2 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 3 large fresh thyme sprigs
• 3 large sage sprigs
• 3 large rosemary sprigs
• 2 bay leaves
• 3 cups beef broth
• 12 ounces white pearl onions
• 3 bunches baby carrots, trimmed and peeled
• 12 ounces shiitake mushrooms, stemmed, quartered

Recipe

• 1 preheat oven to 350°f place garlic on large piece of foil. pour 2 tablespoons over garlic. wrap foil around garlic to enclose. roast garlic until soft, about 40 minutes. cool. press garlic between fingertips to release from skins; set aside.
• 2 cook bacon in large pot over medium heat until brown, about 10 minutes. transfer to paper towels. pour drippings into small bowl. return 2 tablespoons to same pot; reserve remainder. increase heat to high. working in batches, add beef to pot and brown, about 7 minutes per batch. using slotted spoon, transfer meat to large bowl.
• 3 reduce heat to medium-low. add chopped onion and chopped carrot to pot; sauté 5 minutes. mix in flour. return beef and accumulated juices to pot. stir in tomato paste. add herb sprigs, bay leaves, roasted garlic and 2 cups ; simmer 15 minutes. add 3 cups broth. cover; simmer 1 1/2 hours, stirring occasionally. uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. discard herb sprigs and bay leaves.
• 4 cook pearl onions in large saucepan of boiling salted water for 2 minutes. using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. return water to boil. add carrots and cook until tender, about 4 minutes. drain. transfer to bowl of ice water to cool. drain. (bacon, stew and vegetables can be prepared 1 day ahead. cover separately and refrigerate.).
• 5 heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. add mushrooms; sauté until golden brown, about 6 minutes. add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. add carrots; cook until heated through, about 3 minutes. season with salt and pepper. bring stew to simmer, thinning with more broth, if desired. stir bacon and 2/3 of vegetables into stew. transfer to large bowl. top stew with remaining vegetables.