Beef Bourguignon with flank steaks

Name: Beef Bourguignon with flank steaks
Prep time: 1 h
Cook time: 2 h 40 min
Total time: 3 h 40 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 250 g pancetta (about 3 slices 1 cm thick), cut into cubes; Olive oil; 1 kg beef flank steak, cut into large cubes; 1 Spanish onion, finely chopped; 5 large Nantes carrots, cut in half lengthwise then into thick slices; 3 garlic cloves, finely chopped; 2 tablespoons (30 ml) flour; 1/2 cup (125 ml) red ale; 1 bottle (750 ml) light red Burgundy wine; 2 large bay leaves; 1 tablespoon (15 ml) fresh thyme; 1 tablespoon (15 ml) tomato paste with herbs; About 2 cups (500 ml) beef broth; 2 tablespoons (30 ml) butter; 1 tablespoon (15 ml) olive oil; 350 g pearl onions, peeled; 227 g whole mini white mushrooms; A good handful of fresh parsley, finely chopped + a little more to serve; Salt and freshly ground pepper

Preparation 1 h
Cooking 2 h 40 min
Servings 4 to 6
Freezing Absolutely

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Ingredients for the beef Bourguignon with flank steaks

250 g pancetta (about 3 slices 1 cm thick), cut into cubes
Olive oil
1 kg beef flank steak, cut into large cubes
1 Spanish onion, finely chopped
5 large Nantes carrots, cut in half lengthwise then into thick slices
3 garlic cloves, finely chopped
2 tablespoons (30 ml) flour
1/2 cup (125 ml) red ale
1 bottle (750 ml) light red Burgundy wine
2 large bay leaves
1 tablespoon (15 ml) fresh thyme
1 tablespoon (15 ml) tomato paste with herbs
About 2 cups (500 ml) beef broth
2 tablespoons (30 ml) butter
1 tablespoon (15 ml) olive oil
350 g pearl onions, peeled
227 g whole mini white mushrooms
A good handful of fresh parsley, finely chopped + a little more to serve
Salt and freshly ground pepper

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Preparation

In an enamelled cast iron pot (ovenproof) over medium heat, add the pancetta and a drizzle of olive oil. Cook for 3 to 4 minutes to brown it and render the fat. Remove the pancetta with a slotted spoon (keep the fat in the pot) and set aside in a bowl.
Crank the heat to medium-high. Cook the meat a small amount at a time, 5 to 6 minutes total, until golden brown on all sides. Season generously with salt and pepper and add oil as needed. Set aside on a plate.
Add the onion, the carrots and a drizzle of olive oil, then cook for 2 to 3 minutes while stirring.
Add the garlic and keep cooking for 2 minutes.
Preheat the oven to 450°F (230°C).
Return the beef to the pot and sprinkle with the flour. Stir to coat, then place in the oven, uncovered, and cook for 5 minutes. Stir and cook for another 5 minutes.
Preheat the oven to 325°F (160°C).
Remove from the oven and deglaze with the red ale. Scrape the bottom thoroughly to get all the flavour! Add the wine, bay leaves, thyme, tomato paste, pancetta, then enough beef broth to cover the meat. Season with salt and pepper and mix well.
Cover and place in the oven. Cook for 1 hour 40, stirring from time to time.
When there is about 15 minutes left, heat a large skillet over high heat. Add the butter and the olive oil and melt while stirring. When the butter starts to bubble, add the mushrooms and pearl onions, then season generously with salt and pepper. Sauté for 4 to 5 minutes, stirring, to brown everything.
Remove from the heat, add the fresh parsley and stir. Pour into the baking dish, mix and keep cooking in the oven for 20 minutes. Serve over rice and garnish with fresh parsley!