Ingredients

½ lb bacon, sliced
1 small onion diced
1 carrot diced
1 leek sliced
1 stalk of celery diced
3 cloves of garlic minced
2 tbsp tomato paste
1 bottle of Burgundy wine
4 lb boneless short ribs, cut into 1” cubes
4 sprigs of thyme
2 sprigs of rosemary
Salt & pepper
Avocado oil
15 pearl onions
8 oz button mushrooms

To serve
Mashed potatoes
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!

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