Katie Lee Biegel’s beef bourguignon
2 ½ pounds round roast, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
¼ cup all-purpose flour
1 tablespoon olive oil
8 ounces slab bacon, diced
4 large carrots, cut on the diagonal into 1-inch pieces
2 medium yellow onions, sliced
1 stalk celery, cut into 1-inch pieces
2 cloves garlic, thinly sliced
2 bay leaves
2 tablespoons tomato paste
1 pound frozen pearl onions
1 teaspoon fresh thyme
One 750-milliliter bottle dry red wine
2 tablespoons unsalted butter, at room temperature
10 ounces white mushrooms, quartered
Mashed potatoes, for serving
cranberry simple syrup:
Combine the cranberry sauce and ½ cup water in a medium saucepan. Bring to a simmer over medium-low heat and stir until the sauce is dissolved. Let simmer until syrupy, 3 to 4 minutes.
Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until browned, 6 to 8 minutes. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon fat from the pot. Add the beef and brown in small batches, 2 to 3 minutes per side. Remove the beef from the pot and set aside.
Add the carrots, onions, and celery and season with 2 teaspoons each salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 10 minutes. Stir in the garlic and cook an additional 1 minute. Add the bay leaves. Stir in the tomato paste and cook for 2 minutes. Add the pearl onions, thyme, and reserved bacon and beef. Add the wine plus 1 to 2 cups of water (enough to cover the beef) and bring to a simmer. Simmer, covered, until the beef is very tender, about 1 ½ hours.
Add the mushrooms to the stew. In a small bowl, use a fork to combine the softened butter with the remaining 2 tablespoons flour. Push the flour mixture through a sifter into the stew. Bring to a boil, then reduce to a low simmer. Cook until the broth is slightly thickened, about 20 minutes.
Ladle into individual bowls over mashed potatoes and serve.