BOEUF BOURGUIGNON

BOEUF BOURGUIGNON 1. Day before: In a large ziploc bag, add 3 lbs cubed beef (I like  chuck) + 1 bottle drinkable red wine + 1 bulb garlic, halved. Close top and refrigerate 4 hours and up to overnight 2. Next day: Drain beef, reserving wine and discarding garlic 3. In a large lidded pot over medium high heat, add 2 tbsp extra-virgin olive oil. Sprinkle beef with kosher salt and sauté in an even layer (you may need to do this in batches) until brown on all sides, 6 minutes. Remove and set aside 4. To the pot, add 8 oz chopped pancetta and sauté until rendered, 5 min 5. To the pot, add 3 chopped shallots + 2 chopped carrots. Stir and sauté until soft, 3 minutes. Add beef + wine + 3 tbsp Dijon mustard + 2 thyme sprigs 6. Bring to a boil, reduce to a simmer, cover and cook 1 ½  hrs. Season to taste with kosher salt and serve with crusty bread. Serves 6