Beef Bourguignon!

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!