French Beef Bourguignon with Carrots and Pearl Onions

1. 1

   In a large Dutch oven, heat olive oil over medium-high heat and sear the beef cubes until browned on all sides.

2. 2

   Remove the beef and add garlic, cooking for a minute until fragrant, then stir in tomato paste.

3. 3

   Return beef to the pot and pour in red wine and beef stock, scraping up browned bits from the bottom.

4. 4

   Add carrots, pearl onions, bay leaves, thyme, salt, and pepper; bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 90 minutes until the beef is tender.

6. 6

   Remove bay leaves, adjust seasoning, and serve hot with crusty bread or over mashed potatoes.

Per serving